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X Italian Egg and Cheese Dishes
Uova in Tazzine con spinaci/Eggs and Spinach in Cups (flavored with cream, prosciutto and nutmeg)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Ingredients

1 pound spinach, or 1 package frozen spinach
1 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
4 tablespoons heavy cream
4 teaspoons butter
4 slices prosciutto or cooked ham
4 eggs



Directions

Cook the spinach, drain very well and puree in an electric blender or force through a sieve.

Mix in the salt, pepper, nutmeg and half the cream.

Use four custard cups or individual baking dishes and in each melt 1 teaspoon butter.

Spread a little spinach in each, place a slice of ham over it and cover with the remaining spinach.

Make a slight impression in the center.

Break an egg into each, but discard half the white.

Season with salt and pepper, then add 1/2 tablespoon of the remaining cream to each.

Bake in a 400 degree oven 5 minutes or until eggs are cooked the way you like them.

Serves: 4.


Notes

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Paul Cezanne: Nature morte aux oignons, 1895.

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