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Old 01-23-2006, 06:37 PM   #1
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Question for Italian cooks

I am looking for an old italian recipe for making Sompanellis, I am probably spelling it wrong. Anyway what these are are flat crepe-like things made with double crepe irons. After these are made you brush them with butter and garlic and fold them up like a taco, then fold again. I need the batter recipe. If anyone can help I would deeply appreciate it!

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Old 01-23-2006, 10:18 PM   #2
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Quote:
Originally Posted by casserolequeen
I am looking for an old italian recipe for making Sompanellis, I am probably spelling it wrong. Anyway what these are are flat crepe-like things made with double crepe irons. After these are made you brush them with butter and garlic and fold them up like a taco, then fold again. I need the batter recipe. If anyone can help I would deeply appreciate it!
I know how to make crepes for canneloni, but I've never heard of these. Could be it's the same recipe perhaps, but with the added butter and garlic? Maybe one of our residents in Italy can shed some light on this.
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Old 01-24-2006, 12:27 AM   #3
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No clue but they sound wonderful! Gonna be watdching for the recipe!
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Old 01-25-2006, 09:54 PM   #4
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Quote:
Originally Posted by casserolequeen
I am looking for an old italian recipe for making Sompanellis, I am probably spelling it wrong. Anyway what these are are flat crepe-like things made with double crepe irons. After these are made you brush them with butter and garlic and fold them up like a taco, then fold again. I need the batter recipe. If anyone can help I would deeply appreciate it!
Cass,
wish I could help you, but, I've no clue as to just what you need here. I do know that, as with many cultures, Italians have different dialects, so to do they change things when they come to America..I can remember when I first saw the word Foccacia, I had no idea what they were talking about on this food board. One of the posters then began to describe Foccacia,, well low and behold, it was fugazzi,(as pronounced by all the Italian people I knew then.) My in-laws and their parents tended to Americanize certain words so that if you were to repeat them in Italy you'd get a look of WHAT??? from the person you were talking to..That might be the reason this recipe you're seeking is eluding you and us..
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Old 02-06-2011, 04:22 PM   #5
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Thumbs up

I was wondering if you were ever able to find the recipe for Sompanelli? I also grew up with it but didnt get the recipe from my husbands relatives who had it. I do have people that I may be able to get it from but it would take some doing. If you have received it already could you please pass it on to me? If not, I will do some contacting to try to find the people who probably still have it. Unfortunately we did not get the recipes from the family members who brought it to the States before they were gone. I am also looking for a recipe for something called Casanti (spelling) also. I would have spelled Sompanelli the same as you did but nothing i try comes close onlline.
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Old 02-06-2011, 10:56 PM   #6
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Old 02-07-2011, 08:56 PM   #7
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Thanks for the replies.
Sompanelli is a very liquified bread batter. It is cooked on the stovetop between 2 round flat "irons" until crisp. When done it is spread with a mixture of garlic, rosemary, salt pork, butter etc... and has grated asiago cheese sprinkled over it. it is folded in half and then half again.
The Casanti is the same thing only the bread is a normal dough. A dough ball is placed between the irons. When done it looks kind of like a small pancake. It is cooked till light brown, cut open and spread with the same filling and again sprinkled with asiago cheese. They both go great with homemade ravioli in chicken broth sprinkled with grated asiago cheese.
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Old 08-04-2016, 02:18 PM   #8
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Casanti

I have done more research and found that the bread that we call Casanti is referred to as Crescentine in Modena. The "irons" that we cook them on are called "cotte" but the Crescentine were originally made in clay disks called Tigelle. The bread dough was put into the Tigelle, the lid was put on and the whole thing was put into the fire to bake. It was then opened up, the bread cut in half, then spread with the garlic, salt pork, rosemary mixture and sprinkled with the grated cheese. We use asiago, most seem to use parmesan. They are so delicious! I am still looking to find another set of the irons (cotte) but am thinking that they will probably need to be custom made.
Some regions in Italy know Crescentine as a fried bread dough that puffs up and is then filled with meats and cheeses OR the same filling that we put in the Casanti. We call this fried bread dough Pasta Fritta or Pasta Fritte. Equally delicious!
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Old 08-04-2016, 02:21 PM   #9
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Nope Casanti is not the same recipe as Canolli. It is a normal bread dough, flattened and cooked somewhat crisp,, spread with ground salt pork, garlic and rosemary mix, then filled with cheese like asiago or parmesan . They arent swee like cannoli.
Another name for the Pasta Fritte is Frittelle.
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Old 10-07-2016, 08:51 AM   #10
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This sounds good. Now...who's sharing? :) :) :)
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