Wednesday, March 7, 2018

Crespelle con il Ragú=Italian Pancakes(Crepes) Filled with Meat Sauce


Since I've been MIA...totally 'missing in action', I've still been 'cooking my heart out'...just not focusing on food photos, snapping a few pictures here, and there, so to speak! One recipes that really got my attention was the Crepes with the Bolognese meat sauce which truly is a classic from the 70's...a vintage sauce that never goes out of style!

As for the photo...please excuse the unprofessional presentation of what should have been nicer if I focused more on the presentation knowing that I would post it on my food blog!


 So, here's the finished product of the Italian comfort casserole of the Crespelle con il Ragú, that is a famous vintage recipe from non other than Marcella Hazan the Queen of retro 70's and 80's and into the 90's cookbook author whom we worshiped back in the 'good old days'! I still have 4 of her 6 books and still cherish them. She passed away in 2013, but her Facebook profile still lives on by her beloved husband, Victor! She is truly loved and missed by us all, still learning so much technique and followed her recipes!



Crespelle con il Ragú
Italian Pancakes filled with Meat Sauce
source: The Classic Italian Cookbook
~Marcella Hazan

for 4 persons

1 1/2 cups meat sauce, Bolognese Style
1/2 cups plus 2 tablespoons Béchamel Sauce
1/4 teaspoon nutmeg
Crespelle (Italian Pancakes=Crepes)
1/2 cup freshly grated Parmesan Cheese
2 tablespoons butter

1. Draw off all the fat that floats to the surface of the meat sauce, then combine 1 cup of the meat sauce with 2 tablespoons of béchamel and the nutmeg in a bowl.
2. Preheat oven to 450 F.
3. Stuff the crespelle (fill and roll up) and arrange them in a lightly buttered flameproof bake-and-serve dish, following the directions of the preceding recipe.
4. Mix the remaining 1/2 cup meat sauce with the 1/2 cup béchamel and spread it over the crespelle. Sprinkle with the grated cheese, dot lightly with butter, and place in the uppermost level of the preheated oven for 5 minutes, then run under the broiler for less than a minute, until a light crust has formed. Allow to settle for a minute or so, then serve from the same dish.

In order to properly assemble this recipe, you will need Marcella's recipe...

Classic Bolognese Sauce by: Giuliano Hazan (Marcella's son)
 Marcella's Béchamel Sauce...by Giuliano Hazan

You will need Marcella's Crespelle recipe...

Crespelle:
1 cup milk
¾ cup flour
2 eggs
1/8 teaspoon of salt

Put the milk in a bowl, and sift in the flour, whisking to remove any lumps in the mixture. Beat the 2 eggs in a separate bowl, then whisk to incorporate. Season with salt. Place the bowl in the fridge for an hour. When you’re ready to cook the crespelle, put a non-stick pan over medium heat, and coat with non-stick spray (or use butter). Ladle between 1/8 and ¼ cup of the batter into the center of the pan, swirling to spread the batter in a circle. Cook for about 45 seconds/side, until they start to get some color on them.


Sharing a photo of the actual Crespelle Bolognese by:Gavin's Cooking...

We salute you Marcella, and you will stay in our hearts with your famous Classic Italian recipes that will live on throughout generations!💖

Photo source:New York Times, in honor of Marcella Hazan's famous classic Bolognese Sauce
on... PINTEREST



 Linking to: 
Full Plate Thursday#370

















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