About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Baked Crespelle with Bolognese Meat Sauce | Main | Layered Crespelle with Tomato, Prosciutto and Cheese »

Baked Crespelle with Spinach, Proscuitto, and Parmesan Filling

20cindy1.JPG

Don't you think that after making so many recipes out of Essentials of Classic Italian Cooking I'd find one I don't like? Well, I don't think it's happened yet. It sure didn't happen with this recipe. Yum, it was so good.

Crespelle are basically crepes. Easy to make. They crepe can be made up to 3 days ahead. I made mine the night before. When you do that, this recipe comes together pretty quickly. The filling is sauteed onions, proscuitto, and spinach. Once that's cooked, you add paremesan and bechamel sauce. You fill the crespelle with the mixture, roll them up, and lay them in a single layer in a pan. You spread the remaining bechamel sauce over them, sprinkle with more parmesan, and dot with butter. Then you bake in a hot oven for 5 minutes, then place under a broiler until lightly browned.

I loved the saltiness of the proscuitto and paremsan, and the creaminess of the bechamel. The filling was so good I wondered if I would complete the dish. Somehow those crepes were disappearing into my mouth instead of going into the baking dish.

I think this will be a recipe I will make next time I have guests over for dinner. It's quick, easy and so good.
20cindy2.JPG

Comments (6)

Cindy, it looks absolutely sublime.

Marcella Hazan:

There is very little you can do with crespelle that won't taste good, especially if you are doing the cooking, Cindy. When I had my school in Bologna (1970's-80's), on the evening my students arrived and checked in I would walk them - no trouble walking then - to Diana, Bologna's landmark restaurant. My friend Pippi the cook - we didn't call restaurant cooks chefs yet at that time - would serve as the first of many courses a magnificent dish laden with fresh porcini, when they were in season. Ah, those were the days.

Mindy:

Cindy, if I ate this I'd have to stay on the treadmill for an entire weekend!! This looks like a dish Colleen and I made on our Food Lovers Gastronomic Tour in Emilia Romagna with Marcello. Lovely.

Once again your photos are perfetto and my mouth is watering!

Marcella Hazan:

I sometimes forget to write what I am thinking. "The magnificent dish" in my post was of course a magnificent dish of baked crespelle. Occasionally, depending on how chilly was the weather and my sense of the group's responsiveness, I'd have Pippi send out before the crespelle a bowl of tortellini in brodo, the tortellini handmade by Diana's then famous sfogline, the stuffing containing mortadella by Alcisa, Diana's owner and maker of the greatest mortadella, and the broth obtained from Diana's extraordinary bollito misto. I had to feel the students deserved it!

Great job, Cindy! They look wonderful!

Joan:

I was planning on making this tomorrow. Instead I am going to use the mushroom and ham filling that is used for lasagna. I did it once before years ago and it was fabulous, of course

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on August 12, 2010 1:33 AM.

The previous post in this blog was Baked Crespelle with Bolognese Meat Sauce.

The next post in this blog is Layered Crespelle with Tomato, Prosciutto and Cheese.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2010 - 2012 Slow Travel