Stracci

Method

1. Prepare a soffritto by finely chopping onion, celery and carrot.
2. Add the mixed minced meat (beef, veal, pork). Season with salt and black pepper.
3. Deglaze with white wine and let the alcohol evaporate.
4. Add a little crushed peeled tomato and cook for 10-15 minutes until the ragù thickens.
5. For the crêpe batter, crack 3 eggs into a bowl. Keep one half of an eggshell as a measuring tool.
6. Add 6 level tablespoons of all-purpose flour (2 per egg).
7. Add 1 tablespoon of oil.
8. Add 3 half-eggshells of milk.
9. Add 3 half-eggshells of water.
10. Mix the batter until smooth.
11. Heat a non-stick crêpe pan and cook thin crêpes one by one.
12. Butter a baking dish lightly.
13. Cut the mozzarella into small pieces.
14. Place a crêpe on a work surface, add a tablespoon of meat ragù and some mozzarella. Roll or fold the crêpe and place it in the buttered dish. Repeat for all crêpes.
15. Cover the filled crêpes with basil tomato sauce, sprinkle with grated parmesan and dot with small pieces of butter.
16. Bake at 180°C (350°F) until the top is golden and bubbling.
17. Serve hot.