This recipe was born when one day, my older brother Lou, also a chef, and I were talking about how much we love to make stuffed, baked manicotti and homemade ravioli using braised meat in the filling. These chicken cacciatore–stuffed crespelle make a meal that looks like a heavy bomb but is actually sublimely light in texture while being oh-so-satiating. Did I mention that people will also think you are fancy? Here are some of our other ideas: If you love to make braised lamb, or even braised short rib, chill overnight, pick the meat off the bone, and mix it with this cheese mixture. Reserve the meat juices to spoon over the crespelle after baking. Or try topping the crespelle with Ratatouille (see page 115) for a bold Mediterranean flavor. (I love to share ideas with you!) You will want to make the chicken cacciatore 1 day in advance so you can pick the meat off the bones the next day, while it’s cold.
SERVES 4 TO 6
1 recipe Chicken Cacciatore (page 149), chilled overnight
2 Tbsp finely chopped fresh Italian parsley
8 oz [230 g] fresh whole-milk ricotta cheese
1/2 cup [50 g] finely grated fresh Parmesan cheese, plus more for garnish
1/4 cup [15 g] finely grated pecorino cheese
Kosher salt
Freshly ground black pepper
8 or 9 crespelle (see page 110), cut horizontally into half-moons to yield 16 to 18 pieces
2 Tbsp unsalted butter, melted
Preheat the oven to 350°F [180°C]. Brush the bottom of a 9 by 13 in [23 by 33 cm] baking dish with olive oil. Set aside.
Transfer the chicken to a large bowl, and transfer the cacciatore sauce to a medium pot over low heat. Cook until it reduces a bit and thickens, about 15 minutes. Set aside.
Meanwhile, remove the herb bouquet from the chicken and discard. Using your hands (they are the best tool) or tongs (if you are weirded out by pulling apart chicken meat), separate the chicken from the bones—it should fall away easily—and discard the skin, bones, and any gristle you may find. The texture of the chicken should be close to shredded at this point, but if you still have largish pieces, go ahead and further break them up with your fingers or tongs. Set aside.
To the bowl of chicken meat, add the parsley, ricotta, 1/4 cup [25 g] of the Parmesan, pecorino, a generous pinch of kosher salt, and a few grinds of black pepper and stir until just combined. (Don’t smash it around! You want the beautiful flavors of the chicken to shine through.) Set aside.
Working with one crespelle at a time, spoon about 3 Tbsp [45 g] of the chicken cacciatore mixture onto one far edge (righties go right; lefties go left). Starting from the cacciatore-filled edge, fold inward to meet the middle, sealing the filling. Fold over once more to meet the other side of the crespelle, creating a flat, conical-shaped package.
Place the crespelle side by side in alternating directions (they should be snuggled up to one another) and brush the outside of each with the melted butter and sprinkle with the remaining 1/4 cup [25 g] of Parmesan. Bake until the edges of the crespelle begin to curl and the cheese topping bubbles and browns, about 15 minutes.
Divide among plates and garnish each serving with the warmed cacciatore sauce and more sprinkles of Parmesan. Serve immediately. To store leftovers, transfer to an airtight container and store in your refrigerator for up to 2 days.