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Crespelle Crêpes tuscan first course (primi piatti) recipes food cooking in tuscany best cuisine

Crespelle Crêpes tuscan first course (primi piatti) tuscan food recipes italian culinary in tuscany cooking in Tuscany Reflections on Tuscan Cooking.

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Bruschetta or fettunta

Tuscan sauces
Burro e Salvia Sage and Butter
Salsa di pomodoro Tomato sauce
Sugo di pomodoro Tomato sauce II
Ragù di carne alla fiorentina Florentine meat sauce
Sugo finto rich tomato sauce
Salsa verde Green sauce
Besciamella Bechamel Sauce

Tuscan appetizer
Affettati Misti Cold Sliced Meats
Baccelli e pecorino Young broad beans and pecorino cheese
Formaggio con le pere Pears and cheese
Crostini con Salsiccia Crostini with Sausagemeat
Crostini di Fegato Chicken Liver Crostini
Salvia Fritta Fried Sage Leaves
Tonno e fagioli Tuna and bean salad
Pinzimonio Fresh Vegetables with Olive Oil
Fettunta Toasted bread with olive oil
Torta salata Savory flan
Raveggiolo Home-made Cream Cheese

tuscan FIRST COURSE RECIPES
Pasta Fresca Fresh Pasta
Crespelle Crêpes
Carabaccia Sweet Onion Soup
Zuppa di Cipolle Onion Soup
Ravioli Nudi Naked Ravioli
Tagliolini alla frantoiana Tagliolini with oil and herbs
Crema di porri Leek soup
Pappa al pomodoro Bread and tomato soup
Pasta e Fagioli Pasta with Beans
Strisce e Ceci Noodles and Chick Peas
Ribollita Vegetable and Bread Soup
Fette col Cavolo Nero Cabbage Crostini
Brodo Meat Broth
Stracciatella Egg Soup
Penne Strascicate Scrambled Pasta
Pappardelle sulla Lepre Pappardelle with Hare Sauce
Panzanella Bread Salad

tuscan main COURSE RECIPES
Valigette Beef Rolls

TUSCANY ideas HOME

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Crespelle (Crêpes)

Preparation time: 30 minutes.
Cooking time: 45 minutes.
To make ten crêpes: 3 eggs. 400ml milk. 30g butter. 120g plain flour. Salt.
4 tbsp extra-virgin olive oil.
For the filling: One kg young spinach leaves. 250g ricotta. One egg. 50g Parmesan. Salt. Pinch of nutmeg.

Beat the eggs and stir in the salt, milk, melted butter and flour. Mix well, grease a small frying pan and pour in one ladleful of butter at a time. Cook well until golden on both sides. Prepare the filling as follows: clean and wash the spinach, cook in a little salted, boiling water for ten minutes. Allow to drain well, squeeze out excess water and chop finely. Mix together in a bowl with the beaten egg, parmesan, ricotta, some salt and a pinch of nutmeg. Fill the crêpes, roll up and arrange in a buttered, ovenproof dish. Pour over a béchamel sauce and top with Parmesan cheese. Cook in the oven at 180° for fifteen minutes. Check they are crisp and brown on top before removing. Both ravioli and crespelle are dishes typically used to replace meat and are therefore often served on Fridays and during Lent.

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