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X Italian Pasta Dishes
Spaghetti Francesca (baked with breadcrumbs, eggs, celery, Ricotta, milk, green pepper, onion and toasted almonds)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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1 pound spaghetti

4 eggs, beaten lightly
1 cup breadcrumbs, toasted
2 cups celery, diced
2 cups Ricotta cheese
1 1/2 cups milk
1 green pepper, minced
2 teaspoons salt
1 large onion, grated

toasted almonds, sliced


Boil spaghetti; drain, and mix with remaining ingredients.

Bake in a greased loaf pan in a moderate oven (350 degrees F.) bout 45 minutes.

Unmold on serving plate; garnish with springs of parsley and almonds.

Serves 6.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Frederic Bazille: Vue de Village Castelnau-Le-Lez, 1868.

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