1 pound rice
1/8 pound salt pork
1 quart water
1/2 teaspoon salt
6 eggs
6 springs parsley
1 onion
1 cup grated Parmesan Cheese
6 tablespoons olive oil
Salt and Pepper

Chop salt pork very fine and add to cold water.

Bring to a boil and add salt and rice.

Cook slowly until water is absorbed and rice is dry.

Cool rice.

Beat five of the eggs and stir into cold rice.

Brown sliced onion and chopped parsley in olive oil in a sauce pan.

When brown, pour over rice.

Add grated Parmesan cheese and seasoning in oil and into it put rice mixture spread in pan evenly.

Beat remaining egg with pinch of salt and spread over top.

Bake in hot oven about 45 minutes.

This recipe was first published in the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at "pds.lib.harvard.edu/pds/view." Photo: Mary Melfi.

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