This casserole is a celebration of vegetables! Look at the list of ingredients. Their variety is stunning! That’s why the complexity of this dish flavors conquers the taste buds of vegetarians and carnivores alike. Just like any other layered dish, benefits from being cooked in advance, set in a refrigerator for a few hours and reheated portioned right before serving. It helps to develop flavors and keep colorful layers presentable.
Crepes — a type of very thin pastry — exist in the majority of world cuisines. Nevertheless, when I discovered Italian crespelle, it was a surprise for me. Italian cuisine is associated with pasta and pizza in my mind, so I assumed Italians would rather use flour for those. While going through many crespelle recipes, it became clear that crepes in Italy are mostly used as a quick version of stuffed pasta. When stuffed, rolled, and baked covered with sauce and grated cheese, they relate to cannelloni. When stuffed, folded into triangles (fazzoletti di crespelle or “crepe handkerchiefs”), and baked with a sauce and grated cheese, they are a shortcut for lasagna, aren’t they?
Roselline di pasta alla Romagnola (Pasta Roses) is beautiful vertical lasagna from Emilia-Romagna region of Northern Italy. Originally, it is made with mortadella, ham, melting Fontina or Asiago, pungent Gorgonzola, and full of umami grated Grana Padano or Parmigiano-Reggiano cheeses. This recipe is my favorite fancy version of pasta roses. It is served at the end of all February fresh pasta classes.