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.
- 3 eggs
- 4 tbsp flour
- 100 ml – ½ cup water
- Salt to taste
- 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
- 2 tbsp extra virgin olive oil
- ½ carrot chopped
- ½ onion chopped
- 360 gms – 12 oz. tomato purée
- Salt and pepper
- 100 gms – 3.5 oz. Pecorino Romano finely grated
- 100 gms – 3.5 oz. bocconcini/fresh mozzarella sliced
Whisk all the ingredients together.
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.
Brown the veal mince in the 3 tbsp of extra virgin olive oil on high-medium flame.
When the meat has all been browned, add the tomato purée, mix and cook for 10 minutes.
Add the butter and mix until it melts.
Sauté the onion and carrot in the extra virgin olive oil.
Add the tomato purée and cook it, covered for 10 minutes.
Put some meat sauce in the centre of one of the stracci. Top with some mozzarella slices and finely grated Pecorino Romano.
Roll it on itself like a Swiss Roll and keep aside. Do this until you run out of stracci.
Put some sauce at the bottom of an oven-proof dish. Put your stracci in the dish.
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.
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