Fazzoletti della Nonna col Ripieno di Vitello e Prosciutto Cotto

Name: Fazzoletti della Nonna col Ripieno di Vitello e Prosciutto Cotto (Baked Crepes with Veal and Ham Stuffing)
Yield: For 4 to 6 Persons
Cuisine: Italy
Ingredients: The crepes from the basic fazzoletti recipe; 4 tablespoons butter, plus additional butter for smearing the baking dish; 3 tablespoons onion chopped very fine; ½ pound ground veal from any inexpensive cut with a little fat in it; 3 ounces boiled, unsmoked ham chopped fine; ⅛ teaspoon grated nutmeg; 3 tablespoons chopped parsley; ⅔ cup freshly grated parmigiano-reggiano (Parmesan); ⅔ cup freshly grated parmigiano-reggiano (Parmesan); 3 ounces boiled, unsmoked ham chopped fine; Salt; Black pepper in a grinder; ½ cup heavy cream

Baked Crepes with Veal and Ham Stuffing

Preparation info

For
4 to 6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Ingredients

4 tablespoons butter, plus additional butter for smearing the baking dish
3 tablespoons onion chopped very fine

Europe
Italy
Pasta
Mediterranean

Method

Put 2 tablespoons of the butter and all the onion in a sauté pan and turn on the heat to medium. When the onion becomes colored a pale gold, add the ground veal. Crumble it with a fork and turn it over as it cooks, until it is evenly browned. Add the chopped ham and brown it