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Ingredients Potatoes, large and mealy, 1 1/2 pounds
Directions Boil the potatoes, peel them, and pass them through a sieve while they are still warm.
Notes This recipe (#361) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo: Mary Melfi. |