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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')
Verze Piene (Cabbage Stuffed with Walnuts)
Again from Messisbugo 1557.
- 2 cups ground walnuts
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon minced fresh sage
- ¼ teaspoon crushed saffron threads
- 1/8 teaspoon ground cloves
- ½ teaspoon black pepper
- 3 eggs, lightly beaten
- 6 large cabbage leaves
- 5 cups chicken broth
- 1 cup diced cooked ham
- ¼ cup mined parsley
Combine walnuts, Parmesan, garlic, ginger, sage, saffron, cloves, pepper and eggs. Blanch cabbage leaves until tender in boiling water. Drain leaves. Spoon about ¼ cup filling into each leaf and roll up.
Combine chicken broth, ham and parsley in large pot. Bring to boil, reduce heat and add cabbage rolls. Cover and simmer 30 minutes. Serve in shallow bowls with broth and ham. Makes 6 servings.
Each serving contains about: 413 calories; 1,143 mg sodium; 127 mg cholesterol; 33 grams fat; 11 grams carbohydrates; 21 grams protein; 2 grams 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')
Enjoy! Back