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1
To make the scrippelle: Whisk together the eggs, the water, chopped herbs, flour, salt, and pepper in a large bowl until well blended.
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2
Brush the skillet with olive oil.
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Set over medium-high heat, and cook until hot but not smoking.
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Ladle a level 1/3 cup of the batter into the pan, then quickly tilt and swirl the pan to coat the bottom.
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Let cook about 1 minute, until the batter is set all over and the bottom is browned, then flip with a spatula and cook another minute, until the second side is well browned.
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6
Drop the crepe out of the pan onto a dinner plate.
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7
Cook all the scrippelle in the same way, piling them up when done.
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8
If they stick or the pan seems dry, brush with more oil.
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9
You should get about 10 scrippelle.
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10
When youre ready to assemble and bake the dish, heat the oven to 425 and arrange a rack in the middle.
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11
For the sauce: Pour the olive oil into the saucepan, and set it over medium heat.
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12
Stir in the chopped onion, and cook until wilted, about 4 or 5 minutes.
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13
Pour in the white wine, and boil for a minute or two, to reduce the alcohol.
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Meanwhile, stir the tomato paste in 1 1/2 cups hot water until dissolved.
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15
Pour the tomato water into the pan, and stir in the lemon zest and salt.
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Simmer the sauce until slightly thickened, about 10 minutes.
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17
To make the scrippelle ribbons, roll up each scrippella and slice it crosswise into 1/2-inch-thick spirals.
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Unfurl these into strips, resembling fettucine, and heap them in a large bowl.
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Sprinkle half of the grated cheese on the ribbons, and toss well.
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Brush the baking dish with a thin film of olive oil.
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21
Spread about a quarter of the sauce over the bottom of the baking dish.
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Spread a third of the ribbons loosely in the dish, and sprinkle over them a couple tablespoons of the remaining cheese.
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23
Create two more layers the same way, distributing sauce, ribbons, and grated cheese evenly in the dish, reserving the last quarter of sauce to drizzle over the top.
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24
Take care not to compress the scrippelle strips, so the casserole remains light and airy.
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25
Bake, uncovered, until the top is crisp and golden, about 20 minutes.
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Serve immediately.
