Fazzoletti della Nonna coi Funghi Secchi e il Prosciutto

Name: Fazzoletti della Nonna coi Funghi Secchi e il Prosciutto (Baked Crepes with Wild Mushrooms and Ham Stuffing)
Yield: For 6 Persons
Cuisine: Italy
Ingredients: 3 tablespoons flour; 4 tablespoons butter; 5 tablespoons butter; 2 cups milk; 2 ounces dried porcini mushrooms, soaked in 1 quart lukewarm water for 30 minutes; Pinch salt; ⅔ cup freshly grated parmigiano-reggiano (Parmesan); ½ cup fine, dry, unflavored bread crumbs, toasted lightly in a pan as described; 10 ounces boiled, unsmoked ham, cut into thin strips; Salt; The crepes from the basic fazzoletti recipe; Black pepper in a grinder; ⅔ cup chopped onion

Baked Crepes with Wild Mushrooms and Ham Stuffing

Preparation info

For
6
Persons

Difficulty
Easy

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

Ingredients

2 ounces dried porcini mushrooms, soaked in 1 quart lukewarm water for 30 minutes
5

Europe
Italy
Pasta
Mediterranean

Method

When the mushrooms have soaked the recommended amount of time, drain them, reserving the water from their soak. Squeeze the mushrooms in your hands, letting the liquid drip into the water where they had been soaking. Wash them in several changes of clean cold water. Cut them up into coarse pieces.
Filter the water from the mushroom soak through a strainer lined