This week Sunday Supper’s theme is “stuff it, roll it, and/or wrap it”! We will be sharing recipes for food that is stuffed, rolled, and/or wrapped, so make sure to check out all the yummy links at the end of this post!
Today I am going to combine my Sunday Supper post with my Regional Italian cuisine series, as the recipe I will share it is a regional Italian recipe. Stracci di Antrodoco is a main dish that comes from the very ancient and little mountain town of Antrodoco, near Rieti in Lazio, somewhere between Rome and L’Aquila. They are very similar to crespelle or cannelloni as a concept, but instead of being made with crêpes or pasta, they are made with thin frittatas. The frittatas are filled with a veal mince sauce, mozzarella and grated Pecorino Romano (the typical cheese of the area). They are then rolled and covered in tomato sauce and more grated Pecorino Romano before being baked until golden brown. Can you think of anything more delicious than this? It is amazing comfort food and perfect for the rainy autumn weather we have been putting up with down here during the last few weeks! Enjoy and thank you very much to Amy of Kimchi MOM for being a great host!
Stracci di Antrodoco #SundaySupper
Stracci di Antrodoco - a typical Italian recipe from the ancient town of Antrodoco: thin frittatas filled with meat sauce, mozzarella and Pecorino Romano.
Ingredients
Stracci
- 3 eggs
- 4 tbsp flour
- 100 ml – ½ cup water
- Salt to taste
Filling
- 300 gms – 2/3 lbs. veal mince
- 1 tbsp butter
- 2 or 3 tbsp tomato purée
- 3 tbsp extra virgin olive oil
- Salt and pepper
Sauce
- 2 tbsp extra virgin olive oil
- ½ carrot chopped
- ½ onion chopped
- 360 gms – 12 oz. tomato purée
- Salt and pepper
To assemble
- 100 gms – 3.5 oz. Pecorino Romano finely grated
- 100 gms – 3.5 oz. bocconcini/fresh mozzarella sliced
Instructions
Stracci
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Whisk all the ingredients together.
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Take a non stick frying pan and put it on the fire. When hot add ¼ tsp of extra virgin olive oil and a ladle of batter by swirling the pan so the batter coats the base of the pan. You don’t want to make the coating too thin. About 3 mm – 0.1 inch thick will work nicely. When the surface dries up, it is time to flip the straccio over. Do so by using a plastic spatula to loosen its sides first and then flip it over. Cook it for a minute more, then remove it from the pan and keep it aside. Repeat this till your batter is over.
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Filling
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Brown the veal mince in the 3 tbsp of extra virgin olive oil on high-medium flame.
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When the meat has all been browned, add the tomato purée, mix and cook for 10 minutes.
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Add the butter and mix until it melts.
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Sauce
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Sauté the onion and carrot in the extra virgin olive oil.
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Add the tomato purée and cook it, covered for 10 minutes.
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To assemble
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Put some meat sauce in the centre of one of the stracci. Top with some mozzarella slices and finely grated Pecorino Romano.
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Roll it on itself like a Swiss Roll and keep aside. Do this until you run out of stracci.
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Put some sauce at the bottom of an oven-proof dish. Put your stracci in the dish.
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Bake in a pre-heated oven at 180°C – 355°F for 15 minutes, then turn the grill on and cook for 5 minutes more, until the top becomes golden brown.
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Serve warm!
Check out all these delicious recipes!
Starters and Snacks
- Easy Apple Dumplings by Hezzi-D’s Books and Cooks
- Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
- Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
- Arepas de Queso (cheese stuffed cornmeal cakes) by A Kitchen Hoor’s Adventures
- Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
- Eggy Rice Wraps by Jane’s Adventures in Dinner
- Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
- Onigiri by Brunch With Joy
- Stuffed Pierogie Shells by Seduction in The Kitchen
- Scotch Eggs with Sriracha Dipping Sauce by Run DMT
- Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian
Entrees and Mains
- Rouladen by The Not So Cheesy Kitchen
- Stracci di Antrodoco by Manu’s Menu
- Eggplant Rollatini by MealDiva
- Chicken Cordon Blue by The Foodie Army Wife
- Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
- Chicken Taco Egg Rolls by Table for Seven
- Shrimp Tempura Rolls by Small Wallet, Big Appetite
- Lemon and Herbed Stuffed Salmon by Nosh My Way
- Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
- Bademjan Shekam-por – Persian Stuffed Eggplant by Culinary Adventures with Camilla
- Mascarpone Blueberry Stuffed French Toast by gotta get baked
- Korean-style Meaty Stuffed Potatoes by kimchi MOM
- Strawberries and Cream Pancake Roll by Curious Cuisiniere
- Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
- Rolled Greek Meatloaf by Kudos Kitchen By Renee
- Shrimp Burritos Con Queso by Cooking On The Ranch
- Bee-Bim Bop Sushi Rolls by NinjaBaking.com
- Angel Hair Shrimp Lettuce Wraps by Family Foodie
- Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
- Zucchini Boats by Confessions of a Culinary Diva
- Girl’s Camp Breakfast Burritos by Hot Momma’s Kitchen Chaos
- Crab Louie Stuffed Chicken by Cindy’s Recipes and Writings
- Rustic “Wrapped” Tart with Ramps by Delaware Girl Eats
- Potato Roll Stuffed with Ham and Cheese in Red Sauce by Basic N Delicious
- Ham, Turkey and Cheddar Turnovers by Magnolia Days
- Crispy Chipotle Shrimp Burritos by Bobbi’s Kozy Kitchen
- Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
- Pizza Pockets by girlichef
- Ham and Cheese Crescent “Roll” Stromboli by Rants From My Crazy Kitchen
- Beef Wellington Braciole by Cupcakes & Kale Chips
- Greek Salad Wrap by The Messy Baker
- Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue’s Nutrition Buzz
All things Sweet
- Carrot Cake Cinnamon Rolls by Chocolate Moosey
- Chocolate Hazelnut Rugelach by Desserts Required
- Chocolate Cake Roll by That Skinny Chick Can Bake
- Cannoli Stuffed French Toast by Momma’s Meals
- Lemon Poppyseed Swirl Cookies by What Smells So Good
- Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
- Raspberry and Lemon Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
- Chocolate Chip Banana Sweet Rolls by Big Bear’s Wife
- Orange Chocolate Swiss Roll by Noshing With The Nolands
- Salted Caramel Chocolate Cookies by Alida’s Kitchen
- Flourless Peanut Butter and Jelly Cookies by Pies and Plots
What a fantastic dish! I need to try this asap!!
How gorgeous does your dish look Manu? And mention the word frittata or eggs and I’m in! Mille grazie for your intro to local Italian fare =)
Wow, does your stracci di antrodoco look fantastic! How unusual to roll filling into thin fritattas! It would be a huge hit at my house!
This looks amazing and something that must be on my table soon.
I am so drooling right now! This dish is right up my ally!! Yum!!
WOW. I was sure it was a pasta based recipe and LOVE the twist of using a frittata base for each roll. Pinning right now!
Stunning, delicious and simply ah-mazing.
This sounds really good!
Your pictures are amazing and I love how you broke the recipe down and make it seem so easy to make! I can’t wait to try it out!
Ohh my, ohhh my, I would love to have a bite of this right now! Looks sooo good!
Wow! Beautiful, and they sound so unique and tasty. We will definitely have to try this.
What a glorious looking dish, I love it!!!
This dish looks just amazing! I will have to give it a try but have to tweak it since veal is almost non-existend in the stores here…
Don’t bother with putting it on a plate. Just hand me the dish and a big fork and I’d be plenty happy.
Manu,
I just learned about Italian crispelle last week at an Italian cooking class. But I think you made these perfectly with decision to use the thinner Stracci. Your timing withis SS theme was jus perfect. (PS: my photo is now on my blog that I didn’t have ready to shoot due to having guests and serving it to them hot this morning.)
Very interesting concept! At first I thought it was traditional pasta, but you showed a whole new way to make stuffed “pasta.” Sounds like a nice comforting Sunday Supper.
Oh yum! This looks amazing, Manu. I’ve always loved Italian food and this one is a must-try, for sure!
This looks amazing! Great recipe for this week’s theme. And I love that you have a regional Italian series. I love all things Italian, so I’m going to see what else you’ve made!!
WOW that looks good!
Holy cow those look amazing. And I can totally make them easily with veggie crumbles and have something for the whole family! Thanks for the awesome recipe.
WOW these are absolutely mouth watering!!
Love hearing the histories of different recipes – thanks for sharing this one!
!!! Come make this for me?? I’ll do the dishes!
YUM! This is like Italian enchiladas, count me in.
I love the concept behind this dish. I would love to make a vegetarian version of it!
Ermagawd, Manu, that looks amazing!!! I love meat, sauce, carbs ‘n cheese baked together, in any more, and this looks downright delicious. I wish I were eating it right now!
This looks so comforting. Love those made-from-scratch “wraps”!
I really like alternatives to manicotti. In Abruzzo where my family comes from we use crespelli, but this idea of using thin fritatta sounds great too
This sounds absolutely divine, Manu – I’ll be right over!
Mmmmm, this looks so hearty and comforting. Yum!!
Had never heard of these… will definitely try them as I am avoiding carbs these days!