One of Rosalie’s ricotta filled crepes is ready to roll. In the background are others that are ready to go in the oven.
BY ROSALIE HARRINGTON
This week I experienced two events that made me wonder — could they be connected in some invisible, unknowable way?
First, I walked into the French country store on Humphrey Street in Swampscott called Mason de Mer and was greeted by owner Judith Golditch. Her style, her attitude or vibe is what I would call, “Anything worth doing is worth overdoing, and more is better!” She creates a lush feeling with stacks of beautiful textiles, books, serving dishes, imported linens, vintage furniture, art and bric-a-brac.
After about ten minutes of milling and mulling the ambiance and Mason de Mer, I realized that Judith could do a Retailing 101 course. The shop was so cared for and the warmth that she exuded with her customers was special. I introduced myself and we started chatting about our Italian backgrounds. It seemed that we had a lot in common. Her grandfather, like mine, came from Italy in the early l900’s to find a better life. He started a furniture store in Somerville that led to upholstery and decorating. “It’s in my blood,” she remarked.
Judith’s one disappointment in life was that she never met her grandfather, as he had passed away before she was born. Like her, my grandfather died much too early, but in my case I was thirteen. In my grandparents kitchen, friends who would drop by were offered a shot of something, a cup of coffee or a bite to eat and were always made to feel welcomed. “Same here,” Judith answered, hearing the details of my grandparents. We went back and forth with our stories, all so similar. She learned from them as I did, by example.
After Swampscott, I head to Marblehead to finish my errands, a stop at Shube’s for a delicious sandwich and to pick up a few bottles of wine, a gift from O’Rama for my daughter in law, a little thrifting which I always find time for and a stop in my favorite clothing store “French and Italian.” Amy, the owner, is from the same school as Judith. Some of my best clothes have been purchased there, but mostly I don’t buy, I visit because she is so warm and lovely. She always makes me feel that I must be her best customer. We chatted about Judith and Mason de Mer and Amy and I had the same discussion I’d just had in Swampscott — we talked about our Italian heritage. She told me about her grandfather who was in the textile business, where her love for fine garments must have its roots. “It’s in my blood,” she commented. I couldn’t get over that she used the same expression as Judith. And then the conversation turned to synchronicity, defined as “the simultaneous occurrence of events that appear significantly related but have no discernible causal connection.” We chatted for a long time relaying our stories and wondering if it was coincidence, energy, spiritual.
After a few years of missing my relatives in Italy, I returned happily to visit and enjoy the wonderful cuisine of my favorite chef, cousin Mondino, who taught me to make several delicious dishes through the years in authentic Roman style. But I had been longing for his potato dumplings known as gnocchi. When I arrived at his house I greeted him with “I have been dreaming of your gnocchi.”
Brunch with new friends, an old recipe: Crispelle di Ricotta (Crepes with ricotta filling)
Crepe batter:
- In a large bowl beat three eggs and slowly add a cup of milk.
- Add a scant cup of flour, a tsp. salt and whisk together to combine. Let rest for several minutes, then strain the mixture into another bowl with a wire strainer.
- Melt two tbsp. of butter, do not brown. Whisk into the batter.
- In an omelette or crepe pan melt another two tbsp. butter and remove to a small bowl.
- Dip a paper towel into the butter and grease your pan. Heat over medium high heat and make crepes by pouring enough batter to cover the bottom of the pan, rotating quickly to cover.
- After about thirty seconds turn the crepe over and allow to brown slightly on the other side. Re-butter the pan after every other crepe.
- Stack the crepes on top of one another and cover with a damp towel. The butter that you whisked into the batter will keep the crepes from sticking to one another.
- You will make about nine or ten 9″ crepes depending on how large your pan is. Cover tightly and refrigerate until you are ready to fill them with ricotta.
For filling:
- Beat 3 eggs with a quarter cup of flat leaf parsley, chopped, a quarter cup of grated Parmesan and a 32 ounce container of ricotta cheese.
- Mix well and add a cup of chopped mozzarella cheese. Stir to combine.
- Place two to 3 large tbsp. of ricotta on each crepe and roll up and place on a greased jelly roll pan.
- Bake for thirty minutes at 325 or until puffy. Serve with a heaping tbsp. each of marinara sauce and béchamel sauce.
For béchamel topping:
- Melt six tbsp. butter in a heavy pan and add six tbsp. flour and stir well to combine.
- Slowly add 3 and a half cups of milk and stir until it thickens.
- Add a quarter cup of grated Parmesan cheese and if it is too thick a little more milk. Italians sometimes like a dash of nutmeg. I like to serve my crepes with both the béchamel and marinara sauce, the two sauces meeting in the middle, but it is not necessary.
- Serve with a mixed green salad, prosciutto and melon would be a nice first course.