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X Italian Vegetable and Side Dishes
Boiled Dandelions/Dente di Leone Bollite (boiled, tossed with olive oil, garnished with hard-boiled egg)
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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Ingredients

Dandelion greens
Salted boiling water (for cooking)
Olive oil
Chopped hard-boiled egg



Directions

Wash dandelion greens thoroughly, and boil in a large amount of salted, boiling water until tender, approximately 10 minutes.

Drain, season and sprinkle with olive oil.

Garnish with chopped, hard-boiled egg.


Notes

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 -- Kazimir Malevitch: Les Moissonneuses, around 1909.

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