Fazzoletti della Nonna col Ripieno di Zucchine, Pomodoro e Fontina

Name: Fazzoletti della Nonna col Ripieno di Zucchine, Pomodoro e Fontina (Baked Crepes with Zucchini, Tomato, and Fontina Stuffing)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: ¼ pound fontina, chopped; 1 pound fresh, ripe tomatoes; Salt; Black pepper in a grinder; 3 ounces boiled, unsmoked ham chopped fine; 1½ pounds fresh, small, young zucchini, soaked in cold water for 20 minutes; ⅓ cup extra virgin olive oil; ½ cup chopped onion; 1 tablespoon chopped garlic; The crepes from the basic fazzoletti recipe; ⅔ cup freshly grated parmigiano-reggiano (Parmesan); Butter for smearing the baking dish and dotting

Baked Crepes with Zucchini, Tomato, and Fontina Stuffing

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Ingredients

1½ pounds fresh, small, young zucchini, soaked in cold water for 20 minutes
1 pound fresh, ripe tomatoes

Europe
Italy
Mediterranean
Pasta

Method

Drop the tomatoes in a pot of boiling water. Drain after 1 to 2 minutes and, when cool enough to handle, peel and cut up coarse.
When the zucchini have finished soaking, drain and rub their skin with your hands or a rough cloth to dislodge all embedded grit. Cut off both ends from each zucchini and dice the zucchini into ½

Ingredients

Method

Photos