Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi

Author:Pellegrino Artusi
Language: eng
Format: epub
Tags: CKB041000
Publisher: University of Toronto Press, Scholarly Publishing Division
Published: 2003-12-26T16:00:00+00:00

Parboil the spinach in very little water, or in just the water that remains on the spinach after you remove it from the cold water in which you have soaked it. Pass the spinach through a sieve, and add an appropriate amount of salt, pepper, powdered cinnamon, a few tablespoons of the bechamel sauce in recipe 137, butter, eggs, Parmesan cheese, and a handful of raisins or dried zibibbo66 grapes with the seeds removed. Blend well, and pour the mixture into a smooth mold with a hole in the center. Bake in bain-marie. Remove from the mold while still hot, and fill the center with a delicate stew of chicken giblets or sweetbreads, or milk-fed veal—or even both together—mixed with little bits of dried mushrooms.

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