Pasticciata di Zucca e Crespelle

Menu Part: 
Appetizer
Cuisine Type: 
Italian
Serves: 
6

This dish is a seven-layer wonder of crepes, roasted butternut squash, goat cheese, ricotta, and bechamel. "This last baked 'pasta' is unique because it uses crepes instead of pasta to build the layers," says chef Dan Swinney.

Ingredients

20-30 Crepes (recipe follows)
2 butternut squash (3 lb.)
1 tbsp. butter, softened
1⁄2 cup melted butter
12 oz. ricotta cheese
12 oz. goat cheese
2-3 large eggs, beaten
3 cups grated Parmigiano-Reggiano cheese
1 qt. béchamel sauce
Sage Butter (recipe follows)

Crepes:
2 large eggs
1 cup milk
1 cup water
1⁄2 cup club soda
1⁄4 tsp. salt
2 1⁄2 cups all-purpose flour
6 tbsp. butter, melted
Oil, for frying

Sage Butter:
4 oz. unsalted butter, cut up 8 fresh sage leaves
12 oz. chicken stock
Salt and pepper to taste

Steps

1. Prepare crepes up to 24 hours in advance.

2. Peel and seed squash; cut into long slices about 1⁄4-in. thick. Brush a sheet pan with melted butter and lay squash slices on top; season and brush with more melted butter.

3. Roast squash in a 375°F. oven until tender and beginning to caramelize, about 20-30 min.; cool. Roughly mash squash pulp; drain overnight.

4. Drain ricotta in strainer overnight in the refrigerator.

5. To assemble: Prepare béchamel sauce. Combine ricotta, goat cheese, and eggs. Stir in 1 cup grated Parmigiano -Reggiano; season with salt and pepper and mix well.

6. Grease sides of 9x13-in. non-metal baking dish with softened butter. Arrange crepes, side by side, slightly overlapping, to cover sides of baking dish and overhang by 2 in. Cover bottom of dish with more crepes in one layer.

7. Preheat oven to 400°F. Reserve 1 cup béchamel and 1 cup Parmigiano for topping. Spread about 1⁄3 cup remaining béchamel over bottom layer of crepes; top with some squash and sprinkle with 1⁄4 cup Parmigiano. Continue layering crepes, 1⁄3 cup béchamel, half the ricotta-goat cheese mixture, and 1⁄4 cup Parmigiano. Build two more layers identical to first two. Fold overhanging crepes over top layer; press lightly. Cover remaining filling with crepes. Top with reserved béchamel and Parmigiano.

8. Cover loosely with foil; prick foil so steam can escape. Bake pasticciata 30 min;
remove foil and bake 20-30 min. longer, until browned. Let stand 15-30 min. Cut in squares and drizzle with sage butter.

Crepes:

Whisk eggs until blended. Add milk, water, club soda, and salt; stir to blend. Sift flour into liquid; stir until smooth. Stir in the melted butter. Pour into oiled crepe pan and cook.

Sage Butter:

Heat butter in a 12-in. sauté pan. Add sage leaves and sauté 2-3 min. Add stock and cook until sauce is emulsified and reduced by 1⁄3. Season.

Source: Recipe from Chef Dan Swinney

More From FoodService Director

Menu Development
quicken loans arena

The primary elections have ended, and all political eyes are turned to the 2016 Republican and Democratic national conventions. Tens of thousands of politicos, delegates, reporters and visitors will flock to Cleveland and Philadelphia, respectively, in July—and someone has to feed them all.

Below, FoodService Director takes a sneak peek behind the scenes at Cleveland’s Quicken Loans Arena, which seats more than 20,000 people. The logistics for the Republican National Convention have been coming together for more than a year, says Audrey Scagnelli, national press secretary for the...

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

FSD Resources