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 (Grilled Saltimbocca)

Another scaloppine recipe from Messisbugo, again sweetened with raisins and fragrant with fennel and garlic, but this time with a rich cheese filling.

• 8 thin slices veal for scaloppine
• 2 tablespoons white wine vinegar
• Salt, pepper
• Cheese Filling

Marinate veal with vinegar and salt and pepper to taste 1 hour. Pat dry with paper towels. Spoon about 2 tablespoons Cheese Filling on each slice and roll up. Grill quickly over high heat, turning to cook evenly, until meat is browned and Cheese Filling is melted. Makes 8 appetizer servings.

Cheese Filling

• 1 cup shredded mozzarella cheese
• ½ cup seedless raisins, chopped
• 2 tablespoons chopped parsley
• 1 clove garlic, minced
• 1 teaspoon fennel seeds, crushed
• 2 egg yolks, lightly beaten
• Salt, pepper

Mix mozzarella, raisins, parsley, garlic, fennel and egg yolks. Season to taste with salt and pepper.

Each serving contains about: 119 calories; 164 mg sodium; 102 mg cholesterol; 4 grams fat; 9 grams carbohydrates; 12 grams protein; 0.2 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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