Italian Recipes
CRESPELLE CON RIPIENO DI POLLO

CRESPELLE CON RIPIENO DI POLLO

Crespelle with Chicken Stuffing

How to make the CRESPELLE CON RIPIENO DI POLLO:

To prepare crespelle use an 8-in. round iron pan. Heat the pan to the degree that would make a drop of water sizzle, then pour in 3 tbs. of the mixture, rotate the pan so that the mix spreads to evenly to cover the whole bottom. The crepe will form very quickly.
Prepare the stuffing by chopping the white meat (use a food mill) with chopped Mozzarella, parsley, 2 tbs. butter, and salt and pepper. Work to a smooth stuffing. Spread the stuffing evenly on the crespelle and roll them like cannelloni.

Arrange them in a buttered baking dish; spread the tomato sauce over the top, sprinkle with Parmigiano and dot with butter. Bake for 12 mins, remove from oven and serve.

Note 1: Since the stuffing is thick and firm, the crespelle should be rolled, rather than folded (a process used with a softer stuffing).
Note 2: So wide is the choice of stuffing, it's only up to the cook's creativity to concot a good one.
Note 3: Crespelle can also be covered with bechamel and glazed under a salamander.

Recipe courtesy of The Italian Trade Commission.

Serves 6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM