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X Italian Vegetable and Side Dishes
Spinach
Spinach "alla Romana" (boiled and re-fried in olive oil)
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 in a Mold with Mushrooms (with egg yolks and roux)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Flan of Vegetables (boiled and re-baked with cream, eggs and 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 Souffle (with cream, flour and eggs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Lettuce in the Oven (boiled and re-baked with egg)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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Italian spinach pie
Spinach Pie (using white sauce, eggs, Parmesan, raisins and cinnamon)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Gemma's Tips on Picking Cicoria / wild dandelions or dandelion greens
Originated from: Southern Italy
Occasion: Spring time
Contributed by: Mary Melfi (as told to her by Gemma Forliano, a cicoria afficionado )

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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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Cicoria Insalata (Salad made with dandelions and olive oil)
Originated from: Terlizzi, Puglia, Italy
Occasion: Any time in the early spring
Contributed by: Gemma Forliano (her mother's recipe)

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cicoria
Cicoria (Boiled dandelions -- Side Dish)
Originated from: Terlizzi, Puglia, Italy
Occasion: Any time (in the spring)
Contributed by: Gemma Forliano (her mother's recipe)

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