Crespelle with Ricotta and Marinara
Although the French seem to get all the publicity when it comes to crepes, the Italian equivalent, the crespelle, likely came to France in 1533 by way of Queen Caterina De Medici, who married the French King Henry II. Unlike French dishes utilizing the crepe, the crespelle is almost always featured in a savory dish in Italy, like this recipe with ricotta cheese and a marinara sauce playing supporting roles.
Ingredients
Crespelle:
- 3/4 cup all-purpose flour
- 1/2 tsp salt
- 2 egg
- 3/4 cup whole milk
- 1 tbsp unsalted butter melted
- olive oil
For Filling:
- 1 1/2 cup ricotta cheese
- 1 tbsp ground parsley chopped
- 2/3 cups parmigiano-reggiano fresh
- salt
- 1 1/2 cup marinara sauce
Instructions
- In a medium bowl, whisk the flour with the salt. In a small bowl, whisk the eggs with the milk. Whisk the egg mixture into the flour mixture until smooth. Whisk in the melted butter until just blended. Cover the batter and refrigerate for 1 hour.
- Preheat the oven to 375 F (190 C). In a medium bowl, blend the ricotta with the chopped parsley and 1/3 cup of the Parmigiano-Reggiano cheese. Season the filling with salt and pepper.
- Lay the 8 crespelle on a work surface. Spread 2 rounded tablespoons of the ricotta filling over half of each crespella. Fold the crespelle over the filling, then fold them in half again to form quarters.
- Spread half of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the filled crespelle in the dish in a single layer, overlapping them slightly. Top with the remaining marinara sauce and sprinkle with the remaining 1/3 cup of Parmigiano-Reggiano cheese. Bake for about 25 minutes, until golden brown and bubbling; serve.
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