Chef Nate Appleman
A16 | San Francisco
Napa Valley Lamb and Wisconsin Ricotta Crespelle
with Tomato and Pecorino
Chef Nate Appleman of A16 —San Francisco, CA
Adapted by StarChefs.com
Yields: 10 Servings
Ingredients:
Crespelle Batter:
- 420 grams milk
- 200 grams flour
- 2 whole eggs
- 2 egg yolks
- 50 grams butter
- Salt, to taste
Crespelle Filling:
- Salt
- 2 pounds boneless lamb shoulder
- 3 cloves garlic, minced
- 4 Tablespoons olive oil
- 3 Tablespoons salt
- 1 pound Wisconsin ricotta
- 2 sprigs mint, leaves picked and roughly torn
- 1 teaspoon chili flakes
Sauce:
- 2 cloves garlic, smashed
- 2 Tablespoons olive oil
- Lamb juices, reserved from filling
- 1/3 cup white wine
- 1 teaspoon chili flakes
- 28 ounce-can whole tomatoes, hand-crushed
- Salt
To Assemble and Serve:
- Olive oil
- Grated Pecorino, to taste
Method:
For the Crespelle Batter:
Whisk together milk, flour, whole eggs, egg yolks, butter, and salt
to taste. Strain mixture, discarding all lumps. Let rest a minimum
of 4 hours, preferably overnight.
For the Crespelle:
Heat a small skillet or crepe pan and brush with butter. Ladle about
¼ cup of batter in to the pan and adjust pan so that a thin
layer of batter covers the entire surface evenly. Cook for 1 to
2 minutes until the bottom is golden brown and the top is almost
dry. Carefully turn the crespelle with a spatula and cook the opposite
side for about 30 seconds until the bottom is slightly golden. Transfer
to a plate to cool. Repeat with remaining batter to yield 10 crepes.
For Crespelle Filling:
Salt lamb shoulder thoroughly. Mix garlic and olive oil and rub
all over lamb and marinate overnight.
Preheat oven to 250ºF. In a covered container, slowly roast
the shoulder for about 4 hours until it is completely tender and
beginning to fall apart. Remove the shoulder from the pan and allow
to rest and cool. Put the remaining pan juices into a tall, clear
narrow container. Skim the fat and reserve the juices, adding salt
as needed. Hand-shred cooled meat into bite-sized pieces. Mix ricotta,
lamb, mint, and chili flakes.
For the Sauce:
Lightly sauté garlic in olive oil. Add lamb juices, white
wine, and chili flakes and reduce completely. Add tomatoes and bring
sauce to a boil. Add salt as needed. Yields 1 quart sauce.
To Assemble and Serve:
Preheat over to 450ºF. Lay crespelle out on a flat surface
and place about 2½ fluid ounces of filling in each. Roll
each crespelle up and place onto an oiled roasting pan. Roast crespelle
for 5 minutes, or until nicely browned, flipping midway through
cooking to brown evenly on all sides.
Heat sauce and ladle into individual serving bowls. Place 2 hot
roasted crespelle into sauce and top with a drizzle of olive oil
and a small handful of grated Pecorino.
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