Sacchetti di Crespelle
Back from three weeks of “palate resetting” (that’s what my mother calls it!) in Italy, I have some amazing pictures to share, some fun stories, and a lot of interesting bits about Italian culinary culture…
While I organize my pictures and write up everything I have been dying to share, let me start with a picture. Crespelle are little crepes, very similar to teh French ones. In Italy, they areusually served as a pasta dish, filled with ricotta and vegetables, or meat, or fish (like in this case), or layered lasagna-style with bechamel sauce and ragu’. They are more often found packed up as little squares or as wedges, and this preparation is labor intensive but of high visual impact! Not only it looks great, but it also taste amazing- a very delicate mixture of white fish and ricotta cheese filled this crespella, finished with an asparagus sauce. The dish was part of a wedding “trial” menu- how many courses? Twelve, of course, not counting the desserts!
Filed under: Culinary Culture
