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Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

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Sformato di Spinaci Spinach Pudding
OR
Rotoli di Spinaci e Ricotta
Pasta Rolls with Spinach and Ricotta Filling
Pizza Ebraica di Erbe Double-Crusted Vegetable Pie
Bomba di Riso Baked Rice Casserole
Pesce al Sugo di Carciofi
Fish with a Sauce of Artichokes
Tonno Fresco con Piselli Fresh Tuna with Peas
Cassola Ricotta Soufflé Pancake

© 1998 Joyce Goldstein. All rights reserved.

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