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Dandelion Soup/Zuppa di Dente di Leone (using boiled dandelion liquid, garnished with garlic bread croutons)
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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Boiled dandelions with liquid
Olive oil or butter
Salt and pepper
Toasted garlic bread croutons


Wash dandelion greens thoroughly, and boil in a large amount of salted, boiling water until tender, approximately 10 minutes, do not drain off liquid.

Season with olive oil or butter, salt and pepper to taste.

Serve with toasted garlic bread croutons


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 -- Abram Arkhipov: Les Lavandieres, 1890.

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