| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Italian |
Vegetable |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
kg |
Spinach |
| 60 |
g |
Minced pine nuts |
| 20 |
g |
Chopped capers |
| 25 |
g |
Sultanas; optional |
| 3 |
tb |
Chopped parsley |
| 8 |
tb |
Olive oil |
| 2 |
|
Eggs |
| 3 |
|
Anchovy fillets |
| 2 |
|
Cloves chopped garlic |
|
|
Salt and pepper |
INSTRUCTIONS
From: raifft@ix.netcom.com (Richard A. Ifft )
Date: Wed, 10 Jul 1996 08:21:45 -0700
I recently bought a book called Italian Jewish Cooking, by Mira Sacerdoti,
as I mentioned in another context. As promised, I shall start sharing some
of the recipes. Thank you to those of you who furnished me with conversion
charts.
1. Heat half the oil in a saucepan. Add spinach, sprinkle with a little
salt, and cover.
2. In a few minutes, stir and recover. Cook until tender over low heat.
3. Cool spinach in a mixing bowl.
4. Heat remaining oil; add parsley, garlic, anchovies and capers; and stir
fry 5 minutes over lively heat.
5. Add this mixture to the spinach; add eggs and blend well.
6. Arrange mixture in an oiled oven-proof serving dish and bake 30 minutes
at 350 degrees F. (l80 C) OR Arrange toasted bread slices in a shallow,
oiled baking dish; spoon mixture onto the toast; and then bake it.
JEWISH-FOOD digest 249
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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