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X Italian Vegetable and Side Dishes
Spinach in Riccioli
Spinach in Riccioli (pancakes topped with cheese)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Spinach, boiled
Two eggs
Salt and pepper

For frying

For topping
Parmesan cheese


"Boil the spinach and pass it through a fine colander. Beat up two eggs, add salt and pepper, and mix enough spinach into them to make them green. Put a little olive-oil into a frying-pan, and when it is thoroughly heated (but not boiling) , pour a little of the egg, turning the pan about so that the pancake should be as thin as a piece of paper and dry. Toss if necessary. Take it out; repeat with the rest of the egg. Then take the pancakes, place them one on top of the other, and cut them into pieces the width of a finger and about two inches long. Fry them in butter, and grate a little Parmesan cheese over them. They make a very

nice garnish."


This recipe was taken from "Simple Italian Cookery" written by Antonia Isola (pen name for Mabel Earl McGinnis). It was published in the United States by Harper and Brothers in 1912. It is believed to be the first American cookbook that contains Italian recipes. For the complete copyright-free cookbook see www.archive.org....Photo: Mary Melfi.

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