Monday, April 13, 2009

Happy Easter!

I hope you all enjoyed your holiday! I am going to share a recipe that my mom always makes on Easter which is Crespelle alla Bolognese which she learned from a Marcella Hazan cookbook. This is similar to a crepe but it is filled with Bolognese sauce. I have also created a photo gallery depicting the different steps. Onto the recipe!

For 6 Crespelle (may double or triple as needed)

Bolognese Sauce (2 1/2 cups) -
  • 2 tablespoons of yellow onion
  • 3 tablespoons of olive oil
  • 3 tablespoons of butter
  • 2 tablespoons of chopped celery
  • 2 tablespoons of chopped carrot
  • 3/4 lb of fresh ground chuck
  • 1 cup dry white wine
  • 1/2 cup of whole milk
  • pinch (or more) of nutmeg to taste
  • 2 cups of canned italian tomatoes
  • salt to taste
  • Saute onion in oil and butter until transparent, add carrot and celery and cook about 3-5 minutes more
  • Add meat - crumbling and cooking until no pink shows
  • Add salt and wine and turn up the heat to medium high and let wine evaporate
  • Add milk and cook until it evaporates
  • Add nutmeg to taste and tomatoes
  • Lower the heat to slow simmer and cook 3 1/2 - 4 hours uncovered
Crepelle (about 6)

  • Crepe pan or small frying pan
  • 1 cup of whole milk
  • 3/4 cup of flour
  • 2 eggs, lightly beaten
  • 2 tablespoons butter
  • 1/8 teaspoon of salt
  • Mix flour into milk in a bowl - when mixed add salt and eggs and mix well again
  • Heat saute pan (crepe pan) and smear it with butter
  • When very hot - add about 2 tablespoons of batter to pan and tilt until the pan is coated
  • When set, flip over (whole process takes about 1 minute)
  • Don't flip too soon or crepe will tear
  • Set aside to make bechamel sauce
Bechamel Sauce

  • 2 cups of milk
  • 4 tablespoons of butter
  • 3 tablespoons of flour
  • 1/4 teaspoon of salt
  • Heat milk until almost boiling - Remove from heat
  • In a deep saucepan, melt butter and flour and cook, constantly stirring, about 3-4 minutes
  • Add hot milk, about 2 tablespoons at a time
  • STIR WELL after each addition
  • When 1/2 of milk is absorbed put in the rest and mix well
  • Set aside
[ Grate 1 cup fresh parmigiano cheese and preheat oven to 450 degrees ]

Assembly - you will need a lightly greased baking pan and a medium mixing bowl
  • Take 3/4 of the Bolognese sauce and put int a bowl and add about 2 tablespoons of the Bechamel sauce and stir together
  • Take a crespelle and put about 2 tablespoons of the mixture above and put in in the top center of the crepe and roll then place it in the pan seam side down
  • Place all rolls in the pan
  • To the remaining Bolognese sauce add 4 more tablespoons of the Bechamel sauce (or more untill it is creamy) and spread over the top of the rolls
  • Add dollops of the plain remaining Bechamel sauce over the top as well
  • Sprinkle generously with grated fresh parmigiano cheese to taste
  • Bake at 450 degrees for about 15 minutes until bubbly and slightly brown
Mangia Bene!

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