This is a crepe-like frittata dish from the Antrodoco commune in Italy’s Lazio region. It is a crepe-like dish that is sure to impress. Stracci translates as “rag,” which the frittata resembles.
Note: This recipe calls for Passata. Passata is made from uncooked, strained tomatoes that have the seeds and skin removed. You can make your own (here are directions), buy it in some stores, or you can substitute tomato puree.
Stracci di Antrodoco
- 3 Eggs
- 1/2 c Flour
- 3 1/2 oz Water
- 12 oz Veal (or meat of your choice)
- 4 oz Fresh Mozzarella
- 1 tbs Butter
- 2-3 tbs Passata (strained tomatoes)
- 2-3 tbs Olive oil
- 1 c Passata
- 1 Celery stalk
- 1 Carrot
- 1/2 Onion
- 1 c
Grana Padano grated
- Step 1 Prepare the filling: in a frying pan, heat 2 to 3 tablespoons of oil, add the minced veal, salt, pepper, butter and 3 1/2 cups of tomato passata, cook for 10 minutes and set aside.
- Step 2 Prepare the frittata batter: in a bowl mix the eggs lightly beaten with flour, water and a pinch of salt, let the batter stand for about an hour.
- Step 3 For the sauce: in a pan, heat two tablespoons of oil, combine finely chopped vegetables, add the passata (strained tomatoes), salt and pepper, cook for about 20 minutes.
- Step 4 Assemble: In a non-stick frying pan, pour a scoop of fritata batter and cook on both sides. Place the frittata on the worktop, for each of them, sprinkle some grated Grana Padano, 1 or 2 spoonfuls of meat, thin mozzarella slices and a spoonful of passata. Roll them into a cannelloni and align them in one layer in a baking dish. Pour the passata over the top and sprinkle on the remaining grated cheese. Bake at 375° for about 10 minutes.