PANZEROTTI DELLA VALSASSINA   
  Ingredients :
    8 large thin crępes
    1 ˝ cup bechamel sauce
    1/3 cup grated parmesan cheese
    1/3 cup ham, finely chopped
    2 tablespoons parsley, finely chopped
    Mozzarella cheese for topping
    Tomato sauce (see recipe below)

    Bechamel Sauce:
    3 tablespoons butter
    3 tablespoon all purpose flour
    1 cup hot milk
    Salt
    Pepper
    ˝ teaspoon nutmeg

    Tomato Sauce:
    6 cups tomatoes, peeled, seeded, and cut into small cubes
    2 basil sprigs, chopped (leaves only)
    3 garlic, minced
    4 tablespoon olive oil
    1 teaspoon sugar
    Salt
    Pepper

  Preparation:

Add to 1 cup bechamel sauce, grated cheese, chopped ham and chopped parsley. Stir over low heat until cheese is melted.

Place crepes on a flat surface and spread a thick coat of mixture on pancakes. Roll each into a long roll. Cut each roll, diagonally in 2 in sections.

Butter a baking dish and spread a thin coat of bechamel sauce (˝ cup). Place rolls, vertically, and top Mozzarella cheese. Spoon a portion of tomato sauce on top. Drizzle on top with melted butter.

Bake in hot oven 350° F (175° C) until cheese is melted and pancakes are lightly browned.

Bechamel Sauce:
Melt butter in saucepan over medium heat.

Add flour and stir until mixture is well blended.

Remove from heat and gradually add hot milk, stirring constantly, until mixture comes to a boil and thickens.

Season with salt, pepper and nutmeg.

Tomato Sauce:
Place tomato, basil and sugar. Bring to a boil and continue cooking for 10 to 12 minutes, or until tomato is cooked. Season with salt and pepper.
 
        4 servings
       
 
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