ingredients
all
4 large eggs
1 1/2 cups water
1/4 cups milk
1 1/2 cups all purpose flour
sifted
1/2 tsp salt
1 tbsp butter
1 lb chard
chiffonade
1 lb mushrooms
chopped
2 tbsp Olive Oil
2 1/2 lbs fresh ricotta cheese
1/2 lb fresh mozzarella cheese
grated
1/4 cup parmesan
grated
2 large eggs
Zest of ½ lemon
nutmeg
small pinch
1/2 tsp black pepper
1/2 lbs guanciale or pancetta
small dice
2 small yellow onions
brunoise (really small dice)
1 head garlic
microplaned
1/2 cups white wine
4 cups canned crushed tomatoes
Chili flakes
Freshly ground black pepper
Salt
cookware
omit pancetta for the vegetarian version of this dish
For the Crespelles
1
Sift flour and salt into a bowl make a well and add eggs, milk and water and stir flour into well slowly until all is combined. Strain.
2
Preheat pan over medium heat and brush non-stick pan with butter. Ladle batter into pan to coat bottom and cook until set and underside is lightly browned, about 3 mins. Flip and cook other side until lightly browned.
For the Filling
3
Chop mushrooms and brown in olive oil using a saute pan. Add chard to wilt, season.
4
Simply combine all the ingredients together in a large mixing bowl. Season to taste and fill pastry bag.
For the Sauce
5
Brown pancetta over low heat to render fat. Add onion and garlic, cook until translucent. Add wine. Turn up heat to medium and cook for 5 mins more. Add tomato and spices (to taste). Simmer for at least 30 mins or longer.
Assembly
6
Preheat oven to 375°F. Spread some sauce on the bottom of the casserole dishes. On a clean work surface, lay out the crespelles and pipe a line of filling along the bottom third of the crespelle. Roll them up to form manicottis and arrange side by side in the casserole dishes on the sauce. Cover with sauce and top with more grated parmesan. Bake until sauce boils and cheese melts.
To Serve
7
Set pans on table and allow guests to serve themselves family style with spatula. Offer guests fresh grated parmesan and fresh cracked black pepper.