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menestra mullecata
Verdura mollicata "A menestra mullecata" (Greens with Breadcrumbs and Raisins)
Originated from: Riccia, Molise
Occasion: La Devozione di San Giuseppe/ St. Joseph's Day
Contributed by: Courtesy of Accademia Italiana Della Cucina, Delegazione di Campobasso, a cura del Delegato, Anna Maria Lombardi

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Ingredients

Original Italian Text:
1,500 kg di cicoria (o scarola)*
400g di mollica di pane raffermo
100g di gherigli di noci tritati
100g di uva sultanina**
q.b.[quanto basta] di pomodori pelati
q.p. [quanto basta] di sale e di pepe
q.b. [quanto basta] olio extravergine di oliva

English translation:
1,500 kg of dandelion greens/chicory* (or endive)
400g dried breadcrumbs
100g chopped walnuts
100g raisins
Peeled tomatoes, as much as is needed
Salt and pepper, as much as is needed
Extra virgin olive oil, as much as is needed

*Nowadays most second-generation Italian-Canadians translate the word, "cicoria" as chicory, but many first-generation Italian-Canadians associate the word, "cicoria," with dandelion greens that grow wild in the open fields.

** Some Italian-English dictionaries translate, "uva sultanina" as raisins, while others translate the words as "dried currants," but most Italians will tell you that the correct translation should be "raisins."




Directions

Original Italian Text:

Preparazione:

Pulire, lessare e poi far raffreddare la verdura.

Preparare un composto con mollica di pane sbriciolata, noci grossolanamente tritate, uva sultanina rinvenuta e sale.

A parte, far insaporire i pomodori pelati con olio, sale e pepe.

In una teglia unta disporre a strati alternati il composto di pane, i pomodori pelati, la verdura lessata.

Proseguire fino ad esaurimento degli ingredienti. Irrorare con olio e infornare a 180 per circa 30'.



English Translation:

Preparation:

Clean, boil and then cool the greens.

Prepare a mixture with bread crumbs, coarsely chopped walnuts, raisins and salt.

Season the tomatoes with olive oil, salt and pepper.

In a greased baking dish in alternate layers place the mixture of breadcrumbs, tomatoes, and boiled greens until all the ingredients are used.

Sprinkle with olive oil and bake for about 30 minutes.




Notes

The recipe shown in this entry comes from the pamphlet entitled: "La Devozione di S. Giuseppe a Riccia (Ficette Familiglia Iapalucci). It was put together by the "Accademia Italiana Della Cucina, Instituzione Culturale della Repubblica Italiana, Delegazione di Campobasso," under the direction (a cura del Delegato) Anna Maria Lombardi. The feast day banquet was prepared and presented at the "Hotel Ristorante, "Iapallucci", C. da Escamare, 507 S.S. 21 - Riccia (CB) on the 28th of March 2010. For the introductory notes published in this pamphlet please see the category, "Lists of Traditional Foods from Molise" -- Saint Joseph's Day -- History -- Accademia Italiana Della Cucina." The entire menu presented at the Hotel Ristorante for the Feast Day of Saint Joseph can also be found in the same entry in this category. Photo: Mary Melfi.

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