novembre 21, 2012
Crespelle with ricotta and spinach are a typical dish of the Florentine tradition: they look like thin pancakes and are filled and rolled up as cannelloni, as they were fresh pasta.
Apparently Caterina de’ Medici, a Florentine noblewoman who married the future king of France Henry II in 1533, was so attached to her native food that she took a crowd of Florentine chefs and our crespelle to France, later named by our transalpine cousins crêpes. Nowadays you can order crespelle alla fiorentina in many traditional taverns in Florence, but it’s worth losing some time and making them at home, to celebrate a special day, or just to treat your beloved ones with a rich first course.
Once you know how to make and roll up crespelle, you can set tradition aside for a moment, play with the ingredients and fill them with your favourite seasonal vegetables or even a meat or fish sauce (look for example at Emiko’s crespelle verdi di pesce).
Now, in autumn, pumpkins and butternut squashes are generously piled in markets and vegetable stalls. Roasted butternut squash with a good drizzle of extra virgin olive oil, sea salt and black pepper is my favourite autumn side dish. You can use leftover roasted butternut squash or even roast a whole tray of squash just for this recipe, saving a few slices for your next meal.
If you are curious to discover this recipe, please head to Great British Chefs, where you’ll learn how to make and roll a crespella and you’ll find a suggestion for a seasonal filling. This is the first recipe I’ve written for Great British Chefs, I am really proud of this chance they gave me: I will add a Tuscan hint to their already gorgeous dishes!