Layered Crespelle with Tomato

This week's assignment for Cooking Italy was Layered Crespelle with Tomato, Proscuitto, and Cheese, found on pages 270-272 of the cookbook we are using: Marcella Hazan's Essentials of Classic Italian Cooking.

What fun! Crespelle are Italian crepes (the recipe is on pages 267-268). After making the Crespelle, and the tomato sauce, the rest is just a matter of assembly by layering in a 8-9 inch cake pan the 8 Crespelle one at a time with each getting a smear of sauce, a sprinkling of proscuitto, a little freshly grated Parmigiano Reggiano, and a bit of diced fresh mozzarella. Much like layering a lasagna.

It is then baked in the oven at 400 degrees for 15 minutes, allowed to sit a few minutes, turned out of the pan by sliding it out right side up, and served on a platter to be sliced in

wedges.

I followed the recipe exactly and ended up with a wonderful dish, a big hit around here with everyone, especially the guys who just raved about it, asking for it again "soon." Alex asked if I would get up and make it for breakfast tomorrow before school. Request respectfully denied, but I will make it again for them all in the near future. (I made half a recipe in a 6 inch cake pan as we were also having grilled chicken and corn on the cob, so it was more of a side dish than a main dish tonight. After the meal, it was completely gone!)

If you would like to see Angela's lovely rendition (she has such a way with food styling) and the recipe, you can go to Spinach Tiger where you will also find a connect to the Cooking Italy group, the schedule, and the upcoming menu recipes.