Crespelle with Ham and Ricotta Cheese
DATE & TIME
Join us! Chef Francesco Lucatorto teaches us how to cook Crespelle with Ham and Ricotta Cheese a creamy dish from traditional italian cuisine perfect for all occasions.
200 gr / 1 3/4 cup flour
350 gr / 1 1/2 cup whole milk
1 pinch salt
30 gr / 1 oz butter
500 gr / 1 pint milk
50 gr / 2 oz butter
50 gr / 3 tbsp ap flour
200 gr / 0.4 lb prosciutto cotto (ham)
200 gr / 0.4 lb fontina cheese
100 gr / 1/4 lb grated parmigiano reggiano
- small pot
- wooden spoon
- pyrex cooking tray
- spatula, spoon
- oven with grill
About Chef Francesco Lucatorto:
Chef was born in Genova, the world capital of focaccia. After studying the Culinary Arts in Italy (ALMA) he joined 2 Michelin star restaurant Providence under Chef Micheal Cimarusti. He soon began exploring the LA food scene, working for Terroni, Officine Brera, Otium, followed by the opening of Sixth+Mill Pizzeria and most recently Osteria Angelini. His passion for food brought him to discover the beauty of baking, kneading and proofing dough. This coupled with his Ligurian roots resulted in an obsession for focaccia.
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- Cooking Class$15+$0.38 Service fee$15+$0.38 Service fee0$0
- Class Recording$10+$0.25 Service fee$10+$0.25 Service fee0$0
- Specialty Products Kit$30+$0.75 Service fee$30+$0.75 Service fee0$0
- Ingredients Kit Delivery$10+$0.25 Service fee$10+$0.25 Service fee0$0