Fazzoletti della Nonna col Ripieno di Vitello e Prosciutto Cotto

Baked Crepes with Veal and Ham Stuffing

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Preparation info

  • For

    4 to 6

    Persons
    • Difficulty

      Easy

Appears in

Marcella's Italian Kitchen

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

Method

  1. 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