Hi lovely Friend and happy Mother’s Day. I love your kitchen with the beautiful tiles, wood floors and door to a balcony (?)!! Parke and I must come to Rome to cook with you again and before we are too old to maneuver travel. Haha. Miss you and our best to your family. Love.
Your kitchen is looking beautiful. I love the tile backsplash; such a pretty color. We’re enjoying our first spring in Lucca, which is so much warmer than Boston or Cape Cod. I made my first garmugia, which is a traditional Lucchese dish—and some vignarola, too, since both have largely overlapping ingredients.
ciao Lisa, it's so good to hear you are enjoying your first spring in Lucca. Have you been picking wild asparagus anywhere? I so miss that! Thanks for pointing out the garmugia, I have never heard of it but we have something similar - albeit a little simpler - in Umbria which is named scafata. The spring ingredients are fabulous right now!
thank you Gabrielle! you can make this recipe with regular wheat flour as well as with a GF multipurpose blend. You might need to add more liquid in case your mixture is too thick as you want to make them really thin. I hope you will enjoy them!
I make the regular flour ones but I don’t know why it didn’t occur to use a gf blend when needed. I once did buckwheat crepes in place of the crespelle for GF friends and really it was not QUITE the right idea 😆.
Crespelle are so delicious. Definitely making some soon🥰
you are right, buckwheat has a strong flavor, I like soba noodles and pizzoccheri, but I am not really fond of it as a substitute for regular wheat. On the other hand, crespelle made with a basic GF blend work as an excellent substitute for wheat, you can hardly tell the difference. Non GF people appreciate the fact that they are very easy to digest!
Hi lovely Friend and happy Mother’s Day. I love your kitchen with the beautiful tiles, wood floors and door to a balcony (?)!! Parke and I must come to Rome to cook with you again and before we are too old to maneuver travel. Haha. Miss you and our best to your family. Love.
hello my dear Sue, I miss the two of you too! I'd love to show you my new kitchen and catch up in person, it's been too long, much love!
Your kitchen is looking beautiful. I love the tile backsplash; such a pretty color. We’re enjoying our first spring in Lucca, which is so much warmer than Boston or Cape Cod. I made my first garmugia, which is a traditional Lucchese dish—and some vignarola, too, since both have largely overlapping ingredients.
ciao Lisa, it's so good to hear you are enjoying your first spring in Lucca. Have you been picking wild asparagus anywhere? I so miss that! Thanks for pointing out the garmugia, I have never heard of it but we have something similar - albeit a little simpler - in Umbria which is named scafata. The spring ingredients are fabulous right now!
What a beautiful kitchen! Congratulations.
You mentioned the crespelle are gluten free—did you just use a GF flour blend? They look delicious. I haven’t made creapelle in ages.
thank you Gabrielle! you can make this recipe with regular wheat flour as well as with a GF multipurpose blend. You might need to add more liquid in case your mixture is too thick as you want to make them really thin. I hope you will enjoy them!
I make the regular flour ones but I don’t know why it didn’t occur to use a gf blend when needed. I once did buckwheat crepes in place of the crespelle for GF friends and really it was not QUITE the right idea 😆.
Crespelle are so delicious. Definitely making some soon🥰
you are right, buckwheat has a strong flavor, I like soba noodles and pizzoccheri, but I am not really fond of it as a substitute for regular wheat. On the other hand, crespelle made with a basic GF blend work as an excellent substitute for wheat, you can hardly tell the difference. Non GF people appreciate the fact that they are very easy to digest!
Great post! Thanks for sharing. The asparagus looks yummy!
thank you Rosemary!