On Friday night, I reached the 25% mark of recipes cooked from Marcella Hazan’s ‘Essentials of Classic Italian Cooking’. So I’m taking a moment to celebrate.
Technically I should have cooked an additional half a recipe to reach 25% – but if you’re OK with me celebrating at this point, I’m OK.
Recipe #116 of 466: ‘Baked Crespelle with Bolognese Meat Sauce’
This recipe used three other recipes from the book – all of which I had cooked before. The Bolognese meat sauce was an extra batch I had in the freezer. The Crespelle took a while to cook, as crepes do, but I was able to do other things in the kitchen while I cooked them. The Bechamel Sauce was prepared in the final moments, just prior to assembling the dish for a short trip to the oven.
With a bit of filling of crespelle with meat sauce and a final smothering of the leftover meat sauce and bechamel, this…
It’s not much to look at…but it was awfully lovely to eat.
The brother, the nephew, the niece and I all sighed and declared it to be delicious!
I think I shall continue with the other 75% of the cookbook.
Reaching 25%: #116 ‘Baked Crespelle with Bolognese Meat Sauce’ with the brother, the nephew and the niece at my table.
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