for the “crespelle” (crepes):
50 g [2 oz] plain white flour [all-purpose flour]olive oil
for the filling:
125 g [4 oz] minced meat
100 g [3 1/2 oz] spinach
75 g [2 1/2 oz] mozzarella cheese
20 g [1 scant oz] butter
2 tbsp milk
5 tbsp olive oil
2 tbsp grated Grana or Parmesan cheese
1 tbsp chopped parsley
1 chicken liver
1 egg yolk
How to make the Timballo di crespelle:
Start by making the filling. Mince the chicken liver, combine it with the minced meat, heat 2 tbsp oil in a saucepan, and gently brown the ingredients over a moderate heat for 3 minutes.
Clean the spinach, blanch in a little salted water for 5 minutes; drain, squeeze out any excess water and lightly brown it with a little butter for 4 minutes. Clean and trim the artichokes, discard the tough outer leaves and trim off the tips; cut in half, discard the inner fuzz and slice them. Sprinkle over the parsley and a dash of salt and cook in a saucepan with 3 tbsp olive oil for 20 minutes, moistening with a little water, if need be.
Break the egg into a mixing bowl, add the milk and other egg yolk and whisk the lot with a fork. The next stage is to prepare the “crespelle”. Put the flour, eggs and 6 tbsp water into a mixing bowl and beat with a fork. Take a small frying pan, the bottom should be as wide as the ovenproof dish to be used for the “timballo”, and heat a little oil in it over a moderate to low heat.
Place 2 tbsp batter into the pan, tilting to make sure it spreads out to cover the bottom; leave it to set then flip. When the “crespella” is ready, remove it from the pan, and carry on as before until all the batter has been used, greasing the pan each time with a little oil. Use the butter to grease an ovenproof dish and lay a “crespella” on the bottom.
Make separate layers of sliced mozzarella, meat, spinach, and artichokes, separating each with a “crespella”, adding a sprinkling of Grana cheese each time and a couple of tablespoons of the egg and milk mixture.
Make sure there are at least 2 layers of each ingredient, cover with another “crespella”, sprinkle with the remaining cheese, 2 tbsp egg-milk mixture then pop the dish in the oven at 220°C [425°F / Gas 7] for 30 minutes.
This recipe is often served at wedding lunches, where it is generally served after the soup
Reproduced by permission of www.cucinanostra.it .
Regional recipe from Abruzzo