For Dough
Flour
Eggs

For filling
A bunch of spinach
Olive oil
A taste of shallot
Some chopped parsley and salt and pepper to taste
Raisins (stoned)
Some currants
A little sugar

For deep frying
Olive oil

"Boil a bunch of spinach, drain it well and put it to simmer with some pure olive oil, a taste of shallot, some chopped parsley and salt and pepper to taste: season with some raisins (stoned) and some currants, and a little sugar. Put the spinach into rounds of pasta made of flour and eggs, about two inches in diameter, and fold the pasta over the spinach (as you make a turnover). Fry in pure olive oil."

This recipe was taken from "Leaves from our Tuscan Kitchen or How to Cook Vegetables" by Ann Janet Ross. It was published by JM Dent & Co. in 1900 in London, England. For the entire copyright-free cookbook see www.archive.org. Photo: Mary Melfi.

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