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

Industry News & Opinion

Regional School Unit 17 in Belfast, Maine, is banning straws beginning on Monday, the Penbay Pilot reports.

The ban was put into action by a student group and the district’s foodservice director. Over the years, the district has also phased out plastic utensils and plans to completely eliminate foam food trays this upcoming school year.

Director of Food Services Perley Martin told the Penbay Pilot that the district’s foodservice budget has not increased as a result of the transition to more eco-friendly materials, due to the fact the change was made slowly.

The...

Industry News & Opinion

School districts in Jefferson, Oswego, and St. Lawrence counties in New York will be expanding their farm-to-school programs as the result of new funding, Watertown Daily Times reports.

The expansions will be made possible by the Seeds for Success program, which awarded grants to seven school districts last year to begin farm-to-school programs. This year, it will provide $5,000 grants to an additional 19 districts to either start or expand their local food efforts.

One of the grant recipients said it will use the funds to add additional gardens and expand its composting...

Industry News & Opinion

Aramark has begun using a new system to track, purchase and report on its sustainable practices.

The system, named Open Fields, allows foodservice vendors to create and monitor their own sustainability programs. Users can run their own metrics on various sustainability initiatives based on factors such as location, product, spend, attribute, farm/vendor, miles to location and distributor. Managers can also generate reports on their organization’s sustainable purchases.

Aramark says it’s using the software to track its sustainable purchases of products that are Fair Trade...

Industry News & Opinion

Columbia Public Schools in Columbia, Mo., has introduced a farm-to-school coordinator position for its new farm-to-school program , the Missourian reports .

The district partnered with the Columbia Center for Urban Agriculture to create the role, which is intended to help about 1,000 third- through fifth-graders eat more fruits and vegetables. The coordinator will be in charge of arranging student field trips to the Center’s farm as well as writing and planning a curriculum and activities for students.

The Center will provide around $42,000 for the position, and the...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code