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
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

FSD Resources