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.
© 1986 Marcella Hazan estate. All rights reserved.