'16 golden pancake sheets, one side only'
250g ground beef
1/2 cup finely chopped onion
1 minced garlic clove
1 can of natural tomato (chopped and juice)
1 can of tomato extract (180g)
1 1/2 tablespoons dried oregano
1/4 tablespoon dried sweet basil
1 tablespoon grated Parmesan cheese
1/2 cup ricotta or cottage cheese
3 tablespoons chopped fresh parsley
1/4 teaspoon salt
2 beaten eggs
1/4 cup grated mozzarella cheese
'16 golden pancake sheets, one side only'
250g ground beef
1/2 cup finely chopped onion
1 minced garlic clove
1 can of natural tomato (chopped and juice)
1 can of tomato extract (180g)
1 1/2 tablespoons dried oregano
1/4 tablespoon dried sweet basil
1 tablespoon grated Parmesan cheese
1/2 cup ricotta or cottage cheese
3 tablespoons chopped fresh parsley
1/4 teaspoon salt
2 beaten eggs
1/4 cup grated mozzarella cheese
Dredge the ground beef, onion, and garlic
Drain excess fat
Combine the natural tomato, tomato extract, oregano, basil, 1/2 cup water, and 3/4 teaspoon salt
Add 1 tablespoon grated Parmesan cheese
Cook in a covered skillet for about 15 minutes, stirring frequently
For the filling, mix the eggs, ricotta or cottage cheese, Parmesan cheese, parsley, salt, and pepper
Place 3 tablespoons of filling on each pancake sheet, on the side that was not dredged
Fold the sides inward to cover the filling
Place the folded pancake sheets in a baking dish, seam-side down
Repeat with remaining pancakes
Cover with the beef mixture and bake in a moderate oven (170°C) for about 25 minutes
Remove the top or aluminum foil and sprinkle with mozzarella cheese
Bake until the cheese is completely melted
Dish out 8 portions.
