| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Pasta |
6 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Fresh spinach |
| 2 |
tb |
Olive oil |
| 1 |
c |
Finely chopped onion |
| 1 |
ts |
Finely chopped garlic |
| 2 |
tb |
Butter |
| 1 |
lb |
Pork; ground twice |
| 2 |
|
Chicken livers |
| 5 |
tb |
Freshly grated Parmesan cheese |
| 1/2 |
ts |
Oregano |
|
|
Salt and freshly ground pepper |
|
|
Green pasta dough (see index) |
|
|
Bechamel sauce or tomato sauce (see index) |
INSTRUCTIONS
1. Preheat oven to 400 F.
2. Cook the spinach in boiling water; drain well, then squeeze out all
excess moisture. Chop finely and set aside.
3. Heat the olive oil in a stainless steel skillet. Add the onion and
garlic; cook over moderate heat, stirring frequently, until soft. Do not
brown.
4. Stir in the spinach. Cook until all moisture has evaporated. Transfer
to a large mixing bowl.
5. In the same skillet, melt 1 Tbs. of the butter. Add the pork and brown.
6. Add the onion and spinach mixture; set aside
7. Melt the remaining butter; add the chicken livers and cook until
lighltly browned but still pink inside.
8. Chop the livers coarsely and add to the spinach mixture. Add the
parmesan cheese and oregano; mix well. Season with salt and pepper to
taste.
9. Spoon the filling lengthwise down the centers of the pasta rectangles.
Roll the pasta around the filling to form cylinders. Place in a buttered
baking dish. Cover with Bechamel or tomato sauce (see index) & bake in
preheated oven for 20 minutes.
MARIOS
TURTLE CREEK VILLAGE, DALLAS
WINE; DOLCETTO, PIO CAESARE
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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