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')

Polpette Grigliate (Spiced Scaloppine)

To the modern taste, the most appealing part of this recipe is probably the pan juices fragrant with garlic and fennel. Use the Salsa Camelino sparingly; it's very sweet. This recipe comes from "Libro Novo nel Qual s'Insegna a Far d'Ogni Sorte di Vivande," by Cristofaro Messisbugo, published in 1557.

• 12 thin slices veal for scaloppine
• 3 cloves garlic, crushed
• 1 ½ teaspoons fennel seeds, ground
• Salt, pepper
• 6 tablespoons white wine vinegar
• 6 tablespoons butter
• Salsa Camelino

Pound veal to flatten. Rub garlic, fennel and salt and pepper to taste over all sides of meat. Place in shallow dish, sprinkle with vinegar and marinate 30 minutes.

Heat butter in skillet until sizzling. Add meat and saute quickly on both sides in several batches until lightly browned, about 1 minute per side.

Remove to platter. Spoon pan juices over meant. Spoon some Salsa Camelino on top, if desired, and serve remaining on side. Makes 4 servings.

Salsa Camelino

• ½ cup golden raisins
• ½ cup Marsala wine
• 2 to 3 tablespoons white wine vinegar
• 3 tablespoons fresh bread crumbs
• 1 tablespoon honey
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon black pepper
• Dash ground ginger
• Dash ground cloves

Chop raisins coarsely. Add to small saucepan with wine and vinegar. Heat to boiling. Stir in bread crumbs, honey, cinnamon, pepper, ginger and cloves. Simmer 1 to 2 minutes. Makes about ½ cup.

• 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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