Fazzoletti della Nonna col Ripieno di Vitello e Prosciutto Cotto

Baked Crepes with Veal and Ham Stuffing


Preparation info

  • For

    4 to 6

    • Difficulty


Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About


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


  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