Italian “Tacos”

Name: Italian “Tacos”
Yield: serves at least 10, with leftovers
Ingredients: 1 tablespoon black peppercorns; 1 tablespoon fennel seed; 2 tablespoons dried Sicilian oregano; 2 tablespoons chile flakes; 1 bone-in lamb shoulder (about 10 pounds); 3 tablespoons Kosher salt; 4 fresh eggs; 2 cups all-purpose flour; 2 cups 2 percent milk; 1 teaspoon Kosher salt; 2 1/2 tablespoons unsalted butter, melted; Extra-virgin olive oil, for cooking; 1 small red onion, minced

December 14, 2011

When I roast a lamb shoulder, I like to set a big hunk of meat in the middle of the table, letting everyone tear off a chunk of it and eat it like a group of happy Neanderthals. Crespelle are basically Italian crepes, and here they are used like tortillas, providing a delicious wrapper for hunks of lamb and creating what is basically an Italian taco. You need to use a 10-inch skillet to make the right size crespelle, and if you have a nonstick one this recipe will be foolproof. If you don’t, brush or wipe the pan between crespelle with olive oil and you shouldn’t have any problems. It’s okay to make the crespelle ahead of time and leave them stacked and wrapped in a cloth.

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