Scrippelle Ribbons Baked with Cheese

Name: Scrippelle Ribbons Baked with Cheese
Yield: serves 6
Ingredients: 6 large eggs; 1 1/3 cups cold water; 1/4 cup (loosely packed) fresh marjoram or basil leaves, chopped; 2 tablespoons all-purpose flour; 1 teaspoon kosher salt; Freshly ground black pepper to taste; Extra-virgin olive oil for the crêpe pan; 3 tablespoons extra-virgin olive oil, plus more for the baking pan; 1 medium onion, chopped (about 1 cup); 1/2 cup white wine; 2 tablespoons tomato paste; 1 teaspoon finely grated lemon zest; 1/2 teaspoon kosher salt; 1 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor); A heavy-bottomed nonstick skillet or cast-iron crêpe pan, 10-inch diameter; a heavy saucepan, 10 inches wide, with a 3-to-4-quart capacity; a large oval baking dish or shallow casserole with a 3-quart capacity

December 9, 2011

Crêpes, or scrippelle, are a big part of the menu in Le Marche, as a garnish in soups, filled with grated cheese, or used like pasta, as they are in this delicious casserole. In fact, if you are reluctant to make your own fresh pasta, this might be a first step. The scrippelle are easy to make and can be fried in advance, then sliced into ribbons for the recipe.

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