Fazzoletti della Nonna col Ripieno di Fagiolini e Mozzarella

Name: Fazzoletti della Nonna col Ripieno di Fagiolini e Mozzarella (Baked Crepes with Green Beans and Mozzarella Stuffing)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: The crepes from the basic fazzoletti recipe; ½ pound mozzarella, preferably buffalo-milk, if available, otherwise whole-milk; ½ pound mozzarella, preferably buffalo-milk, if available, otherwise whole-milk; ⅔ cup freshly grated parmigiano-reggiano (Parmesan); ⅔ cup freshly grated parmigiano-reggiano (Parmesan); 5 tablespoons butter, plus additional butter for smearing the baking dish; 2 medium garlic cloves chopped very fine; ¾ pound fresh, young green beans; Salt

Baked Crepes with Green Beans and Mozzarella Stuffing

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Ingredients

¾ pound fresh, young green beans
Salt
5 tablespoons butter, plus additional butter for smear

Europe
Italy
Pasta
Vegetarian
Mediterranean

Method

Snap off the ends of the green beans and wash the beans in cold water. Bring a pot of water to a boil, add 2 tablespoons of salt, and when the water resumes boiling, drop in the green beans. Cook until they are just tender but still firm to the bite. Drain and cut into