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')

Suppa Dorata (Saffron 'French Toast')

The luxurious ancestor of the French pain perdu or pain doree; really quite golden in color when you add the saffron-colored syrup. From Maestro Martino, Mid 15th Century.

• 3 eggs, lightly beaten
• 2 tablespoons sugar
• ½ teaspoon rose water
• 4 slices bread (1/2-inch thick), crusts removed and quartered
• 1 ½ to 2 tablespoons butter
• Saffron syrup

Combine eggs, sugar and rose water. Soak slices in mixture just until absorbed. Heat butter in skillet. Fry toast until golden brown on both sides. Serve with saffron syrup. Makes 4 servings.

Saffron Syrup

• 1 cup water
• 1 cup sugar
• Dash saffron threads
• ¼ teaspoon rose water

Cook water, sugar and saffron to syrup stage, 230 to 234 degrees. Let cool and stir in rose water. Makes 1 ¼ cups.

Each serving contains about: 366 calories; 218 mg sodium; 172 mg cholesterol; 9 grams fat; 66 grams carbohydrates; 7 grams protein; trace 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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