Tag Archives: Italian

Layered Crespelle with Spinach, Prosciutto, and Parmesan Cheese


Probably one of the best dinners ever. It takes awhile to make, but is so well worth it, just look how pretty it is and oh, is it delicious! Crespelle are really just crepes. In Italy, just like in France, they are stuffed with different fillings. We followed a recipe from Essentials of Classic Italian Cooking– my Italian cooking Bible.

I’ll give a crepe recipe below, but you can use any recipe you’d like. This recipe also calls for Bechamel Sauce (a white sauce). This takes a little while to make. You can make this and even the crepes one day in advance and refrigerate them. If making the crepes one day in advance, weave wax paper through the layers so they do not stick.

Crespelle Recipe:


1- 1 cup milk

2- 3/4 cups flour

3- 2 egss

4- pinch salt

5- non stick cooking spary

6- 8 ” nonstick skillet


1- Put the milk in the bowl and gradually add the flour while whisking to avoid lumps. Make sure the batter is blended.

2- Add the eggs, one at a time, until blended

3- Spray the skillet and heat over medium low

4- Pour 2 tablespoons of the batter into the pan and swirl to distribute evenly. As soon as the batter firms, flip and cook the other side.

5- Layer them on a plate. Even though I wasn’t refrigerating them, I still layered wax paper between each one.

6- Set aside.

Bechemal Sauce:

The recipe can be found here: (https://dessertcomesfirst.wordpress.com/2011/04/18/lasagna/)

Scroll to the middle of the page.

Filling Recipe:


1- 1 lb fresh spinach

2- 1 tablespoons butter

3- non stick cooking spray

4- 1/2 cup chopped prosciutto

5- 1 1/4 cup grated parmigiano-reggiano

6- 3 tablespoons onion, chopped very fine

7- salt


1- Clean the spinach and cook in salted water until tender. Drain it and squeeze as much water as you can. Chop it and set aside. Get the oven pre heated to 450 degrees.

2- Put the butter and chopped onion into a pan and cook over medium heat until the onion is pale gold. Add the prosciutto and coat it, cook for 1 minute. Add the spinach, stir, and cook about another 2 minutes. Put everything into a bowl and add about 1 cup of the Parmesan, a pinch of salt and about 2/3 cup of Bechemal Sauce, or enough to make the spinach mixture sticky. Make sure everything is well combined.

3- Get a baking dish and divide the crespelle into 2 even piles (about 8 per pile). Spray the baking sheet with non stick spray. Put one crespelle down on the baking sheet and thinly coat it with the spinach mixture (make sure to divide it so you have enough), cover with another crespelle, and again coat with the spinach mixture. Go through the rest of the first pile. Start again with the second pile. Cover both piles with the remaining Bechamel Sauce and top with the cheese.

4- Bake for about 5 minutes then broil for about a minute, or until there is a nice crust on top.

Savour all of you hard work with a great bottle of wine.¬†We just received a delivery from Wine Woot…three bottles of Zinfandel (2005, 2006, and 2007). With this dish we had the ’05. It’s full and rich, with a nice berry aroma- perfect complement to such a savory dish!


Prosciutto Panini on Ciabatta with Tomato and Parmigiano-Reggiano

The word “panini” is of Italian origin. In the Italian language, however, “panini” is plural. In the US and lots of other countries, it is singular. You might go into Panera or someplace else and order a panini and get one sandwich, while in Italy, if you say panini, they might wait to hear how many. The proper singular word is “panino”. I guess this type of thing happens all the time with words…

Panini are typically made on ciabatta and are stuffed, most popularly, with prosciutto (or another type of cured meat) and cheese. I chose the prosciutto and cheese combo last night. The most important thing is balance when making panini. You definitely don’t want to over stuff the sandwich and you want to make sure the flavors compliment one another.


ciabatta, tomato, cheese, prosciutto


For our panini, I cut two fairly thin slices of ciabatta per person and lightly brushed them with olive oil.

I cut four slices of tomato, two per sandwich, put two slices of prosciutto on each sandwich, and then cut six slices of Parmigiano-Reggiano, three per sandwich.

I then put the panini on the pan and set the temperature on low, took another pan and lightly pressed down. After a few minutes, I checked the bottom to see if the desired darkness had been reached. I then flipped panini and repeated.

I served them with a salad.