Recipes for your enjoyment.

• Rafioli Commun De Herbe Vanzati (Mint and Spinach Ravioli)
• Torta Bononiensis (Chard Pie)
• Polpette Grigliate (Spiced Scaloppine)
• Polpette Grigliate (Grilled Saltimbocca)
• Pollo Fricto Con Limone (Chicken Fried with Diced Lemon)
• Verze Piene (Cabbage Stuffed with Walnuts)
• Torta De Cerase (Cherry Cheesecake)
• Suppa Dorata (Saffron 'French Toast')

Torta Bononiensis (Chard Pie)

Taken from the famous 1446 "De Honesta Voluptate" (Dishes of Lawful Pleasure) by Bartolommeo Sacchi. Better known as Platina, (Dish) because of the cookbook, Bartolommeo wrote it to impress two cardinals he had run afoul of. A librarian and a scholar, but not a cook, this was one of the dishes that he lifted unchanged, from Maestro Martino, who was a cook. Martino called it plain old Torta Bolognese.

• 6 tablespoons of butter
• 1 ½ cups flour
• ¼ teaspoon salt
• 4 to 5 tablespoons of ice water
• Chard filling
• 1 egg
• 1 teaspoon water
• 1/8 teaspoon saffron threads

Cut butter into flour and salt until particles are size of small peas. Sprinkle with ice water and quickly stir with fork until dough is evenly moistened and will form into a ball. On lightly floured board, roll out about ¾ of dough to fit bottom and sides of 9-inch tart pan. Trim edges. Roll out remaining dough and cut into about ½-inch-wide lattice strips. Fill tart with Chard Filling. Arrange lattice strips crisscross on top. Blend egg with 1 teaspoon water and saffron threads and brush on pastry.

Bake at 350 degrees 30 to 35 minutes or until filling is puffed and crust is browned. Remove tart from pan to baking sheet during last 5 minutes. Brush sides with remaining saffron-egg mixture and finish baking. Make 6 servings.

Chard Filling

• 1 bunch Swiss chard, tough stems removed, chopped, about 5 cups
• 2 tablespoons butter
• 1 teaspoon saffron threads, loosely packed
• ¼ cup chopped parsley
• 2 tablespoons minced fresh marjoram leaves
• Salt, pepper
• 3 eggs, lightly beaten
• ½ cup ricotta cheese
• ½ cup mozzarella cheese, shredded

Saute chard in butter until tender. Crush saffron and stir in. Stir in parsley and marjoram. Season to taste with salt and pepper. Let stand until just warm. Mix with eggs, ricotta and mozzarella cheeses.

Each serving contains about: 371 calories; 491 mg sodium; 230 mg cholesterol; 23 grams fat; 27 grams carbohydrates; 14 grams protein; 0.4 gram fiber.

• Rafioli Commun De Herbe Vanzati (Mint and Spinach Ravioli)
• Torta Bononiensis (Chard Pie)
• Polpette Grigliate (Spiced Scaloppine)
• Polpette Grigliate (Grilled Saltimbocca)
• Pollo Fricto Con Limone (Chicken Fried with Diced Lemon)
• Verze Piene (Cabbage Stuffed with Walnuts)
• Torta De Cerase (Cherry Cheesecake)
• Suppa Dorata (Saffron 'French Toast')

Used by permission of Charles Perry and The Los Angles Times.

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