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Abruzzese Crepe and Mushroom Timbale |
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Serves: 8 (Timballo di Scrippelle)Category: Other Fresh Pasta Dishes A friend whose grandmother came from Teramo in the Abruzzo region used to reminisce about the delicious casserole of crepes layered with mushrooms and cheese that her grandmother made for holidays. Here is a version of that dish I adapted from the book Ricette di Osterie d'Italia, by Slow Food Editore. According to the book, the crepes descended from the elaborate crepe preparations introduced by French cooks in the region in the seventeenth Century. 2 1/2 cups Tomato Sauce, Tuscan Style CREPES 5 large eggs 1 1/2 cups water 1 teaspoon salt 1 1/2 cups all-purpose flour Vegetable oil for frying FILLING 1 cup dried mushrooms 1 cup warm water 1/4 cup olive oil 1 pound fresh white mushrooms, rinsed and cut into thick slices 1 clove garlic, finely chopped 2 tablespoons fresh flat-leaf parsley Salt and freshly ground black pepper 12 ounces fresh mozzarella cheese sliced and torn into 1-inch pieces 1 cup freshly grated Parmigiano-Reggiano Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
1 Prepare the tomato sauce. In a large bowl, whisk together the crepe ingredients until smooth. Cover and refrigerate 30 minutes or more. 2 Heat a 6-inch nonstick skillet or omelet pan over medium heat. Brush the pan lightly with oil. Holding the pan in one hand, spoon in about 1/3 cup of the crepe batter. Immediately lift and rotate the pan to completely cover the base with a thin layer of batter. Pour off any excess batter. Cook 1 minute, or until the edge of the crepe turns brown and begins to lift away from the pan. With your fingers, flip the crepe over and brown lightly on the other side. Cook 30 seconds more or until spotted with brown. 3 Slide the cooked crepe onto a dinner plate. Repeat making crepes with the remaining batter, stacking them one on top of the other. 4 To make the filling, soak the dried mushrooms in the water for 30 minutes. Remove the mushrooms and reserve the liquid. Rinse the mushrooms under cold running water to removing any grit, paying special attention to the ends of the stems where soil collects. Chop the mushrooms coarsely. Strain the mushroom liquid through a paper coffee filter into a bowl. 5 In a large skillet, heat the oil. Add the mushrooms. Cook, stirring often, until the mushrooms are browned, 10 minutes. Add the garlic, parsley, and salt and pepper to taste. Cook until the garlic is golden, about 2 minutes more. Stir in the dried mushrooms and their liquid. Cook 5 minutes or until most of the liquid has evaporated. 6 Place a rack in the center of the oven. Preheat the oven to 375°F. In a 13 × 9 × 2-inch baking dish, spoon a thin layer of tomato sauce. Make a layer of crepes, overlapping them slightly. Follow with a layer of mushrooms, mozzarella, sauce, and cheese. Repeat the layering, ending with the crepes, sauce, and grated cheese. 7 Bake 45 to 60 minutes or until the sauce is bubbling. Let rest 10 minutes before serving. Cut into squares and serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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