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- Dish type
- Fillings for pancakes
Crespelle are Italian crepes, filled and then baked in a white sauce, called Crespelle al forno con porcini e spinaci. This dish can also be frozen.
Be the first to make this!
- For the crespelle
- 3 eggs
- 3 tablespoons plain flour
- 500ml milk
- 1 pinch salt
- For the filling
- 1 tablespoons extra virgin olive oil
- 1 knob butter
- 1 garlic clove, crushed
- 600g fresh porcini mushrooms, sliced, or 60g dried porcini, soaked in water
- 1 small bunch fresh parsley, minced
- 500g fresh spinach
- 800ml ready made Béchamel sauce
- 200g grated Parmesan cheese
- salt and pepper, to taste
MethodPrep:1hr ›Cook:20min ›Extra time:30min freezing › Ready in:1hr50min
- In a bowl mix eggs, flour, milk and salt. Whisk well to make a batter without lumps. You can prepare this also also in a food processor. Cover with cling film and refrigerate for 30 minutes.
- Fry the garlic in a pan with oil and butter until just pale golden. Add the mushrooms, coat in oil and fry on heat until soft. Season with salt and pepper. Add parsley, stir and remove from heat. Discard garlic. If using dried porcini, squeeze them after soaking then chop and add.
- Add the spinach to a saucepan with a few tablespoons of water. Cover with a lid and cook on medium heat until wilted, about 5 minutes. Drain and squeeze off all the excess water. Add salt and chop finely.
- Reheat the Béchamel sauce and set half to one side. Add the chopped spinach to the sauce, along with half of the grated Parmesan cheese.
- Lightly grease a nonstick frying pan with butter and once hot add 1 small ladle of the crespelle batter. Tilt the pan back and forth to distribute the batter evenly. Once the edges look dry, flip the crepe and cook on the opposite side. Transfer to a plate and keep cooking more crespelle until you used up all your batter. To speed up this fairly long process, you can use 2 pans and cook the crepes in parallel.
- Preheat the oven to 200 C / Gas 6. Spread some of the reserved Bèchamel sauce on the bottom of a baking dish.
- Place 2 to 3 crepes on the bottom of the pan and cover with a ladle or more of Béchamel with spinach. Add a second layer of crepes, add some mushrooms, a ladle of Béchamel sauce and grated Parmesan. Proceed assembling the same way, alternating a layer of spinach with a layer of mushrooms. Finish with a layer of mushrooms, Béchamel and a generous sprinkle of Parmesan.
- Bake in the preheated oven for 15 to 20 minutes. Remove from oven, let stand for 10 to 15 minutes and serve. Great also the following day.
For the crespelle batter:
For the filling:
To make, fill and bake the crespelle:
Reviews & ratingsAverage global rating:(2)
Crespelle (Crepes) cannelloni pasta
Rolls of stuffed pasta with a golden crunchy crust, wrapped in velvety béchamel sauce. At first glance, they might look like the traditional fresh egg pasta cannelloni. For crespelle (crepes) cannelloni pasta, we have instead combined the classic crepe mix with traditional Bolognese sauce, but nothing prevents you from trying other delicious combinations: ricotta cheese and spinach or ham and mushrooms, for example. Crespelle are a clever and appetizing idea to tastefully vary the typical Sunday family dishes!
Three-Cheese Lasagna With Porcini Mushrooms And Spinach Recipe
The Cowgirl Creamery Cookbook is a must for any cheese-lover's kitchen. Packed with stories, recipes and plenty of other reasons to gorge yourself on fine cheese, the cowgirls' masterful new book is a great reason to neglect that brick of boring cheddar and open yourself up to something a little more exciting. This superb vegetarian lasagna, for example.
We layer a lasagna the same way we top a pizza &mdash with a light hand. Forget about over­stuffed layers and an overflowing casserole dish. You want to scatter just enough cheese and vegetables on the layers to flavor, but not overwhelm. If you use fresh pasta that&rsquos rolled very thin, you can even form eight or ten layers. With dried or thicker pasta sheets, you&rsquoll want fewer layers.
This delicate vegetarian lasagna plays up the cheese, complementing it with the flavors of mushrooms and spinach. Try experimenting with different types of mushrooms, but salt them sparingly as the Parmesan acts as salt in this dish.
You can use any fresh mushrooms you like. Here we use a combination of two‑thirds crimini and one-third shiitake mushrooms for a good flavor without too much expense.
Don&rsquot worry about the size of your pan. Just make sure the pans you choose are deep enough to hold at least five layers.
- 4 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 14 ounces fresh mushrooms, sliced
- 10 ounces clean fresh spinach, roughly chopped
- 2 tablespoons balsamic vinegar
- ½ cup white wine
- salt and freshly ground black pepper to taste
- chopped fresh parsley, for garnish
Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.
Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.
Very easy to make but I think mozzarella is not the best choice for this recipe. It formed globules instead of melding with the broth, so the end result was fairly soupy. I tired using cornstarch to thicken to no avail. If I try again I will definitely use parmesan which I think would blend a lot better.
We loved this! I used hot italien sausage, fusilli, and ricotta instead of moz because I had it in the fridge. Will definitely make again :). It was a great easy weeknight meal.
This is a good base to work from. I added or substituted Vidalia onion, Portobello, spinach red onion chicken sausage, ground red pepper, sage, parsley, chopped red pepper, chopped tomatoe, baby kale, lemon & lime zest & juice, and parmesan. ,
This was just okay. I used chicken apple sausage and mozzarella. I added 1 tsp of Penzey's Pasta Sprinke and 1/4 C of cream cheese because the sauce seemed too runny and not flavorful enough. I will not make again.
Easy weeknight dinner. I used chicken sausage and skipped the red pepper in an attempt to please picky kids. Next time I'll add other colorful veggies to make the plate prettier and motivate my kids to try some more. Overall, great flavor and very little effort -- a winner at the end of a long day.
This recipe is a huge hit at my house, even with my husband who doesn't really love pasta and my kids who aren't huge fans of spinach or mushroom. I've made it several times with whatever kind of pasta I have on hand, and it definitely turns out much better with pastas like rotini or gemelli than penne. The sauce and veggies kind of clump to the sausage if there aren't enough nooks and crannies in the noodles.
I love this recipe. It's a staple in our home. I use sweet Italian Sausage and I remove it from the casing and cook, breaking it up with a fork. I have never deviated from the recipe because it's so delicious that I don't need to!
Good recipe overall. I felt that the sausage was a bit overwhelming. The flavor of the sauce is not overall full-bodied, so next time I'll use chicken. I also felt the recipe called for too much cheese. I would cut it at least in half, and would perhaps even consider using parmesan instead. Also, I think a grating of lemon zest would brighten this dish right up. As a side note, with all the mozzarella in the dish, I went through four scouring pads to clean the dishes for dinner for two! I will make this dish again, but with several alterations.
Deglazed pan with Madeira and used Asiago cheese in place of prov. or mozz. Delicious!
3 out of 5 - a bit tasteless and I used hot sausage for more flavor. I adhered to all other recipe directions - it was too soupy. I wouldn't make it again.
I made this for my boyfriend and a friend that was visiting and they loved it - despite this being meant to serve 4 people they finished the lot! I used button mushrooms and French pork sausage for this, but half the mozzarella. I also omitted the pepper as my boyfriend can't eat it. It was delicious but I would use the amount of mozzarella stated in the recipe next time. Will definately make again - quick, easy and very very tasty!
Easy to make and delicious! I used fresh maitake and shiitake mushrooms and sweet italian sausage. Will try again using other types of sausage as well!
I made this last night for company and they loved loved loved it. For the sausage, I used 2 links of chorizo and 2 links of sweet italian sausage which I cooked in some sherry while I was chopping and prepping everything else. When I added the the chicken broth to wilt the spinach, I also added the liquid from the sausages. It worked beautifully. I'll make this one again.
YUMMY! I used baby bella mushrooms, red onion in place of the shallots and bow-tie pasta in place of the penne. I also used Italian sausage.
I made a good number of changes. which probably was a bad idea. I didn't have any mushrooms so I decreased the chicken broth to 1 cup and slowly added parm (roughly 4 oz) instead of motz. Also, I threw in a healthy splash of 1/2 & 1/2. Hubby liked the dish more than I did. So, maybe it's worth revisiting another day. when I have the actual ingredients on hand.
I really enjoyed this recipe. It was simple and quick.
Super easy, super fast and super delicious. I used button mushrooms and it turned out wonderfully.
Used a large chicken breast, an onion instead of shallots, and added some white wine to the chicken broth. also added parmesan cheese at the end- very tasty.
This really didn't do it for me. I thought it was a pretty boring combination of flavors. Maybe it was because of the mushrooms I used? I used enoki, bunashimeji (also known as jade gill mushrooms), and oyster mushrooms. In the future if I want a cheesy mushroom pasta, I'll stick with the Baked Penne with Wild Mushroom Ragout from this site.
Quick and delicious! I used turkey Andouille sausage and sprinkled with Creole seasoning at the end instead of salt and pepper. Grated lots of fresh Romano on top instead of Mozzarella. Would make this again for company
I make this also with rapini (broccoli rabe) instead of spinach, and sometimes add sliced chicken. A sprinkling of toasted pine nuts on top adds a little more depth of flavor, too. It's one of my husband's favorites!
Dinner time was approaching and all I had in the fridge was some fresh spinach and a mixture of shiitake, crimini, portabello, and button mushrooms. I did a search and came up with this recipe. What a great surprise for something literally thrown together at the last minute. I used Italian sausage, about 1/2 cup each of sharp cheddar and parmesan cheese as it was all I had on hand. This dish was comforting and had a bit of a kick to it. Would definitely recommend for an easy dinner!
I followed the recipe as written. My family thought this was just ok. They thought the flavor was bland and simple, although it looked pretty.
Easy, excellent recipe. I used mozzarella mostly, but added Parmesan too. You won't be disappointed!
Excellent dish! I substituted red onions for shallots, and cut the cheese in half. I thought the recipe was great with mozzarella. Definitely a keeper!
Crespelle with Ricotta and Spinach Filling
For the crespelle: In a bowl, whisk together the flour, milk and 2 tablespoons of oil until smooth. Stir in the eggs and season with 1 pinch of salt. Cover and let stand 20 minutes.
For the filling: Blanch the spinach briefly in a pot of boiling salted water. Rinse, squeeze dry and chop finely. The onion and garlic peel and finely dice both. Heat the oil in a skillet, add the onion and garlic and sauté until translucent. Let cool and transfer to a bowl and add the spinach, egg, Parmesan and ricotta. Season with salt, pepper and nutmeg.
For the sauce: Rinse the orange, pat dry and finely grate the zest. Juice the orange and place in a bowl with the zest and the tomato puree and season with sugar, salt and chili.
Heat some oil in a pan, pour a ladleful of batter into the hot pan, and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 8 thin crepes.
Baked Eggs with Porcini Mushrooms
A seasonal treat
Porcini mushrooms (boletus edulis) not easily cultivated so they are fairly rare. You seldom find them in supermarkets and usually in delis or farmer’s markets. The season is limited as they appear in pine forests after the first rains. In South Africa they are foraged in the Western Cape in autumn and after the early summer rains in the Northern areas. People who are in the know protectively keep their mushroom areas secret!
In Europe you find them in the lovely food markets where I cannot resist photographing them, and of course, when we are self-catering I always buy some.
I far prefer the flavour of porcini to truffles. To me this is the ‘king of the fungi’ world.
When we were in Italy just over a year ago one of the best starters I enjoyed was porcini mushrooms with a baked egg. The flavours were sublime and I could not wait to repeat the dish at home.
After recent the rains up North porcini are available so I bought a few especially for this treat. You can use a mixture of brown and other cultivated mushrooms and add some dried (rehydrated) porcini if you cannot find the fresh.
A hint of garlic and fresh thyme compliment the mushroom flavours. And mushrooms must be cooked with butter!
Fresh Thyme marries well with mushrooms
This dish makes a fabulous meatless main course, decadent breakfast or an interesting starter.
The mushroom base can be prepared well in advance and just baked with the egg just before serving, making it ideal for catering for parties. If I had a restaurant I would put it on the menu!
The only trick is watching the baking time to ensure that the egg white is no longer wobbly and the yolk is still creamy.
Baked pumpkin with spinach and mushrooms
Those are the last days of fall. To celebrate the end of a beautiful season I prepared pumpkin. I found it at sales at the store and a recipe came in my mind. This pumpkin is named Queensland Blue and is the first time I am using it in a recipe and first time to eat it. Queensland Blue Pumpkin is native to Australia and can be cooked in a variety of ways and will complement sweet and savory recipes.
Two years ago I made this amazing dish Baked pumpkin with porcini mushrooms and I started loving pumpkins. For decorations or for food. It always feels like fall when I see or taste a pumpkin.
The recipe I used for this Queensland Blue pumpkin is my own creation. I just checked the time to bake a pumpkin and the temperature.In the end it went so great with the mushrooms and the spinach.
- 1 Queensland Blue pumpkin (1,4 kg)
- 250 g mushrooms
- 1 hand of baby spinach
- 2 tablespoons oil olive
- Salt and pepper
- 2-3 garlic cloves cut in small slices.
- 1 red onion
- 1 tablespoon dry parsley
Heat the oven to 200 C. Cut the pumpkin and with a metal spoon scoop out the seeds and insides of the pumpkin. Cut 2-3 cm slices of pumpkin. Cut the onion in big pieces.
Place the pumpkin slices on a baking sheet. Add the onion and the mushrooms. Drizzle with olive oil. Season with spices. Roast for 15-20 minutes. Add the spinach on top and leave it in the oven for another 10 minutes.
To make the filling, place the porcini in a bowl, cover with cold water, and soak for 30 minutes. Drain and dice the porcini reserve the liquid for another use.
Clean the button mushrooms with damp paper towels, then thinly slice them.
In a skillet, heat the olive oil, add the button mushrooms and garlic, and sauté the mixture for about 4 minutes. Add the porcini and continue to sauté until the mushrooms are soft and the liquid has evaporated, about 5 to 7 minutes more. Add salt and pepper, mix well, then transfer to a bowl.
In a bowl, mix the ricotta and 1/4 cup Asiago cheese and the nutmeg. Add the mushroom mixture and blend well. Cover the bowl and refrigerate until ready to use.
Cut the Emmentaler slices and prosciutto in half. You should have 12 slices of each. Cover and set aside.
To make the sauce, melt 4 tablespoons of the butter in a saucepan, over medium-high heat. Add the flour and whisk the mixture for 1 minute or until a smooth paste is formed.
Lower the heat, and gradually add the milk, continually whisking until the sauce starts to thicken. Remove the sauce from the heat, add the salt and 1/4 teaspoon of the nutmeg, and stir to blend. Keep the sauce covered and warm. (If you make the sauce a day ahead, cover and refrigerate.
When ready to put the cannelloni together, reheat the sauce and thin it with a little milk.)
If making the dough by hand, mix 1 1/4 cups of the flour and the salt on a work surface. Make a well in the
center of the flour, add the eggs and olive oil, and mix with a fork or your fingers until a ball of dough is formed. Use additional flour as needed. Knead the dough until smooth and elastic. Let rest, covered, for 10 minutes.
If using a food processor, pulse the flour and salt together, then add the eggs and oil through the feed tube. Remove the dough and knead on a floured surface until smooth and elastic.
On a floured surface, cut the dough into 2 pieces. Use a pasta machine set to the thinnest setting or roll by hand into two 36- X 5-inch sheets. Cut each sheet into six 6- X 5-inch rectangles and place them on a clean towel.
In a large pot, bring 4 quarts of water to the boil. Add 6 rectangles at a time and boil 1 minute. Scoop from the water and place rectangles in a baking pan full of ice water. When cool enough to handle, dry the rectangles on clean towels.
Preheat the oven to 375ºF. Lightly grease a 14- X 9-inch or larger baking pan with butter. Set aside.
To fill the cannelloni, place a piece of Emmentaler cheese on each rectangle. Top with a piece of prosciutto and about 3 tablespoons of the filling, carefully spreading it evenly. Roll up the rectangles from the short side like a jelly roll.
Place the cannelloni in a single layer in the baking pan. Reheat the sauce, thinning it with a little milk if necessary, and spread it over the top. Dice the remaining 3 tablespoons butter and scatter it over the top. Sprinkle on the remaining 1/4 cup Asiago cheese and grate the remaining nutmeg over the top.
Bake for 30 to 35 minutes or until heated through, then run under the broiler for about 2 minutes to brown the top. Serve immediately.
Baked Cod with Boursin
There’s the saying that “…we eat first with our eyes…” so as food bloggers, my husband Jack and I work very hard on the food photography here on A Family Feast.
We like to show our recipes in the most appetizing, but realistic ‘in-the-moment’ and ‘about-to-be-served-to-your-family’ way as possible, so that you – our wonderful readers – know exactly what to expect when you make and eat our recipes!
But while taking the photos for today’s recipe – we came to the conclusion that there was really no good way to show you how incredibly delicious this Baked Cod with Boursin tastes in a photograph! What you might not see very well underneath that crunchy, lemony, Ritz cracker topping is some super flaky and moist baked cod, topped with fresh spinach and finely diced mushrooms.
BUT – the real flavor in this dish comes from a generous layer of melted Boursin cheese smothering the fish as it bakes! It gives this Baked Cod with Boursin a creamy, savory, herbaceous flavor that is so incredibly good – you’ll be tempted to lick the plate clean! (I won’t judge if you do…)
Although we used some store-bought Boursin cheese for this recipe shown above, you can also make this with our homemade Boursin cheese recipe instead! (It comes out equally fantastic!)