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X Italian Pasta Dishes
Spaghetti with Escarole/Spaghetti con Lattuga Arricciata (using olive oil)
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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1/2 pound spaghetti

2 cups water
2 tablespoons olive oil
1 head escarole
salt and pepper

Parmesan cheese, grated


Cook spaghetti in boiling, salted water; drain.

Boil escarole in water until tender; season, add olive oil and mix with spaghetti.

Serve sprinkled with cheese.

Serves 4.


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 -- Camille Pissarro: Un coin d'Ermitage a Pontoise, 1874.

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