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6 to 8
PersonsEasy
Published 1986
Parsley, Parmesan, and nutmeg flavor these crepelike frittate. Their principal use is for soup; for that purpose, they are cut into fettuccine-thin strands. If cut into wedges, they can be included in a cold antipasto. Or leave them whole and use them as wrappers for a filling of julienned ham, Parmesan, and béchamel, then pop them into a hot oven long enough to brown the edges and melt the cheese.