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Sacchettini al formaggio


60 g chestnut flour, 80 g wheat flour, 3, 5 dl milk, 2 eggs, butter, 400 g  béchamel sauce, 200 g ricotta cheese, nutmeg, 4 tbsp grated Parmesan cheese, oil, salt and pepper.


Beat the eggs in a bowl, add the two sieved flours, 1 tbsp melted butter, stir well and dissolve with 2, 5 dl of milk. Cover it with a clean linen and let it rest for 10 minutes.

Butter a non-stick frying pan and drop in  a little ladleful of batter. It should spread  over the bottom of the pan as far as possible  to obtain a thin layer  . When  it has cooked on one side , turn it over and cook on the other side. Carry on the same way until the batter has been used up.

Put half of the béchamel sauce in a bowl, add 1 tbsp of grated Parmesan cheese, 2 tbsp of sieved ricotta cheese.

Spread the mixture on each pancake , then close them  with a blade of spring onion grass as if they were little bags; arrange the little bags on a buttered baking tin . Combine the remaining béchamel sauce with the remaining milk, flavour  with pepper, nutmeg and the remaining grated Parmesan cheese.  Sprinkle the little bags with the sauce and cook in a hot oven at 200 °C for 20 minutes.