Pasta-Crespelle filled with Mushrooms and Walnuts
Pane-Bistecca
In my cooking course “Italian Cooking – Homemade Pasta” we made Pasta-Crespelle filled with Mushrooms and Walnuts.
Often Crespelle are made with a crepe dough, hence the name (Crespelle = Crepe) but in the Piedmont they are also done with a pasta dough. It is a lengthy process, I admit, but well worth it! The pasta roll will be silky soft and really delicious!
I filled it with a walnut and mushroom filling, making it unique, the nuts giving it a bit of crunch! Some of my visitors thought it to be meat! This is an old very traditional dish from the Piedmont, where my mother comes from. It has long been forgotten, but now some famous cooks started to serve it in their restaurants again.
Often Crespelle are made with a crepe dough, hence the name (Crespelle = Crepe) but in the Piedmont they are also done with a pasta dough. It is a lengthy process, I admit, but well worth it! The pasta roll will be silky soft and really delicious!
I filled it with a walnut and mushroom filling, making it unique, the nuts giving it a bit of crunch! Some of my visitors thought it to be meat! This is an old very traditional dish from the Piedmont, where my mother comes from. It has long been forgotten, but now some famous cooks started to serve it in their restaurants again.
Ingredients
For the dough:
2 Eggs
100 g 00’Flour
100 g Semolina Flour
500 g Mushrooms chopped finely
2 cloves of Garlic chopped
50 g Butter
250 g Mascarpone
60 g Walnuts chopped
200 g Parmesan, grated
2 Eggs
etwas Petersilie
Salt, Pepper, Rosemary, Oregano
400 ml Tomato Sauce
some Cream
grated Parmesan
For the Filling:
To bake:
Instructions
1
Step 1
Sauté the mushrooms and the garlic in the butter. Season to taste, I added some chili flakes. Let cook until there is no more liquid. Set aside to cool. When the mushrooms have cooled add the rest of the ingredients and mix well.
2
Step 2
Roll out the pasta on a towel or silicon baking sheet until it is very thin. Spread the filling but leave a 3 cm edge free. Roll it up with the help of the towel or baking sheet.
3
Stept 3
Cut off the ends and roll it into a clean kitchen towel. (please use one which has not been washed with conditioner)
4
Step 4
Tie the ends and simmer slowly in a big pan of salted water. (45-50 minutes)
4
Step 4
Remove the roll from the pan and unwrap. Cut slices of 3 cm and spread them onto a oven proof dish.
5
Step 5
Spoon over the tomato sauce and add some cream, sprinkle with Parmesan and bake at 180 C for 20 minutes.
Notes
Buon Appetito!!
