Crespelles with prosciutto and zucchini Recipe - Los Angeles Times

Name: Crespelles with prosciutto and zucchini Recipe - Los Angeles Times
Ingredients: 1 ounce dried porcini mushrooms; 1 1/2 cups flour; Sea salt; 3 eggs; 1 1/2 cups milk; About 8 tablespoons butter, divided; 2 cups heavy cream; 4 medium slender zucchini, (about 1 pound), trimmed, halved lengthwise then cut crosswise into 1/4 -inch slices; Freshly ground pepper; 1/4 pound thinly sliced Italian prosciutto or ham, cut into1-inch squares; 1/4 cup chopped fresh chives

www.latimes.com

WHEN the retired carabiniere wedged next to me on the plane to Venice would not stop talking about the wild asparagus he forages in springtime, I figured I was on my way to the Easter promised land....

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Ingredients

1 ounce dried porcini mushrooms
1 1/2 cups flour
Sea salt
3 eggs
1 1/2 cups milk
About 8 tablespoons butter, divided
2 cups heavy cream
4 medium slender zucchini, (about 1 pound), trimmed, halved lengthwise then cut crosswise into 1/4 -inch slices
Freshly ground pepper
1/4 pound thinly sliced Italian prosciutto or ham, cut into1-inch squares
1/4 cup chopped fresh chives