Stracci di antrodoco – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Antrodoco Servings: Serves 4
Italy Region / Locale: Antrodoco Servings: Serves 4Stracci di Antrodoco is a traditional Italian casserole dish that originates from the picturesque town of Antrodoco, nestled in the central region of Italy. This comforting dish, believed to have its roots in the 19th century, combines the simplicity of crepes with the richness of a hearty meat and cheese filling, all baked to perfection to create a savory masterpiece. Celebrated for its satisfying layers and harmonious flavors, Stracci di Antrodoco is a testament to Italy’s culinary tradition of creating soulful, rustic dishes using humble ingredients.
Ingredients
- Eggs – 4 large
- Flour – 1 cup / 120 g
- Milk – 1 cup / 240 ml
- Salt – 1 teaspoon
- Ground Beef – 400 g
- Tomato Sauce – 2 cups / 480 ml
- Mozzarella Cheese – 1 cup / 120 g, shredded
- Parmesan Cheese – 1/2 cup / 50 g, grated
- Olive Oil – 2 tablespoons
- Onion – 1, finely chopped
- Garlic – 2 cloves, minced
- Fresh Basil – 1/4 cup / 10 g, chopped
Instructions
- Preheat oven to 180°C (350°F).
- In a large bowl, whisk together 3 eggs, flour, milk, and salt until smooth to create the crepe batter.
- Heat a non-stick skillet over medium heat and add a small amount of butter or oil. Pour in a ladle of batter, swirling to cover the bottom of the pan. Cook until set, about 2 minutes per side. Repeat to make 8 crepes.
- In a sauté pan, heat olive oil over medium heat. Add onion and garlic, cook until translucent.
- Add ground beef, cook until browned. Stir in the tomato sauce and allow the mixture to simmer for 10 minutes.
- Lay a crepe flat, place some beef filling and a sprinkle of both cheeses inside. Roll up and place seam side down in a baking dish.
- Repeat with remaining crepes, filling the pan closely.
- Pour remaining sauce over the crepes, top with remaining mozzarella and parmesan cheese.
- Bake in preheated oven for 20-25 minutes until bubbling and golden.
- Garnish with fresh basil before serving.
Substitutions
- Ground Beef -> Ground Turkey or Pork
- Mozzarella Cheese -> Provolone or Fontina Cheese
- Fresh Basil -> Fresh Parsley
Enhancements in the Next Evolution
- Use a blend of ground beef and pork for a richer flavor.
- Add a touch of nutmeg to the crepe batter for an aromatic twist.
- Incorporate a splash of red wine to the meat sauce for depth.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
