CRESPELLE ALLA BOLOGNESE - Italian Food
CRESPELLE ALLA BOLOGNESE
Time
Preparation takes about 45 minutes, cooking takes about 1 hour 15 minutes.
Preparation
The crespelle batter must stand for 30 minutes to allow the starch to swell for the batter to thicken properly.
Bolognese Filling
2 tbsps butter or margarine
1 tbsp olive oil
2 onions, finely chopped 8oz ground beef
1 small green pepper, seeded, cored and finely chopped 4oz canned plum tomatoes 1 tbsp tomato paste V2 cup beef stock
1 bay leaf
2 tsps chopped basil
1 tsp chopped oregano
2 tbsps sherry Salt and pepper
Crespelle Batter
3 eggs
1 cup all-purpose flour Pinch salt
1 cup water
2 tsps olive oil Melted butter
Tomato sauce
1 tbsp butter or margarine 1 clove garlic, crushed 1 onion, finely chopped 11b canned plum tomatoes Salt, pepper and a pinch of sugar Fresh basil leaves
1.Heat the butter and oil in a deep saucepan for the Bolognese filling. Put in the onion and cook slowly until soft but not colored. Increase the heat and add the beef. Stir the beef while cooking, until all the meat is brown. Add chopped pepper, tomatoes and their juice, tomato paste, stock, herbs, salt and pepper to taste and simmer gently for about 45 minutes or until the mixture thickens, stirring occasionally. Add the sherry and cook for a further 5 minutes and set aside.
2. Sift the flour for the crespelle with a pinch of salt. Break the eggs into a bowl and beat to mix thoroughly. Mix the flour into the eggs gradually, beating all the time until the mixture is smooth. Add water and the oil and stir in well. Cover the bowl with a damp cloth and leave in a cool place for 30 minutes.
3. Heat the crepe pan or a 7 inch frying pan. Lightly grease with the melted butter and pour a large spoonful of the batter into the center of the pan. Swirl the pan to coat the base evenly. Fry until the crespelle is brown on the underside, loosen the edge with a pallete knife, and turn over and brown the other side. Stack and wrap in a clean towel until needed.
4. To make the tomato sauce, melt the butter in a small saucepan and cook garlic and onion slowly for about 5 minutes, or until softened but not colored. Reserve whole basil leaves for garnish and chop 2 tsps. Add the tomatoes to the onions and garlic along with the basil, salt, pepper and a pinch of sugar. Cook for about 10-15 minutes or until the onions are completely soft. Drain to remove the seeds, pressing the pulp against the strainer to extract as much liquid as possible.
5. To assemble; lay the crespelle out on a large, clean work surface and put 2 heaped spoonfuls of Bolognese filling into each. Roll up and place in an ovenproof dish. Repeat until all the crespelle have been filled.
6. Put into a 400°F oven and heat for about 8 minutes. Heat the tomato sauce and spoon over the crespelle before serving. Garnish with basil leaves and serve immediately.
Time
Preparation takes about 45 minutes, cooking takes about 1 hour 15 minutes.
Preparation
The crespelle batter must stand for 30 minutes to allow the starch to swell for the batter to thicken properly.
Bolognese Filling
2 tbsps butter or margarine
1 tbsp olive oil
2 onions, finely chopped 8oz ground beef
1 small green pepper, seeded, cored and finely chopped 4oz canned plum tomatoes 1 tbsp tomato paste V2 cup beef stock
1 bay leaf
2 tsps chopped basil
1 tsp chopped oregano
2 tbsps sherry Salt and pepper
Crespelle Batter
3 eggs
1 cup all-purpose flour Pinch salt
1 cup water
2 tsps olive oil Melted butter
Tomato sauce
1 tbsp butter or margarine 1 clove garlic, crushed 1 onion, finely chopped 11b canned plum tomatoes Salt, pepper and a pinch of sugar Fresh basil leaves
1.Heat the butter and oil in a deep saucepan for the Bolognese filling. Put in the onion and cook slowly until soft but not colored. Increase the heat and add the beef. Stir the beef while cooking, until all the meat is brown. Add chopped pepper, tomatoes and their juice, tomato paste, stock, herbs, salt and pepper to taste and simmer gently for about 45 minutes or until the mixture thickens, stirring occasionally. Add the sherry and cook for a further 5 minutes and set aside.
2. Sift the flour for the crespelle with a pinch of salt. Break the eggs into a bowl and beat to mix thoroughly. Mix the flour into the eggs gradually, beating all the time until the mixture is smooth. Add water and the oil and stir in well. Cover the bowl with a damp cloth and leave in a cool place for 30 minutes.
3. Heat the crepe pan or a 7 inch frying pan. Lightly grease with the melted butter and pour a large spoonful of the batter into the center of the pan. Swirl the pan to coat the base evenly. Fry until the crespelle is brown on the underside, loosen the edge with a pallete knife, and turn over and brown the other side. Stack and wrap in a clean towel until needed.
4. To make the tomato sauce, melt the butter in a small saucepan and cook garlic and onion slowly for about 5 minutes, or until softened but not colored. Reserve whole basil leaves for garnish and chop 2 tsps. Add the tomatoes to the onions and garlic along with the basil, salt, pepper and a pinch of sugar. Cook for about 10-15 minutes or until the onions are completely soft. Drain to remove the seeds, pressing the pulp against the strainer to extract as much liquid as possible.
5. To assemble; lay the crespelle out on a large, clean work surface and put 2 heaped spoonfuls of Bolognese filling into each. Roll up and place in an ovenproof dish. Repeat until all the crespelle have been filled.
6. Put into a 400°F oven and heat for about 8 minutes. Heat the tomato sauce and spoon over the crespelle before serving. Garnish with basil leaves and serve immediately.
CRESPELLE ALLA BOLOGNESE - Italian Food
Reviewed by Unknown
on
05:12
Rating:
Reviewed by Unknown
on
05:12
Rating:
