Spinachballs with rice (6 portions)


2kg spinach
salt and pepper
2 eggs
125g fresh grated parmesan
1 pince nutmeg
500g ricotta cheese
75g melted butter


Wash spinach and throw away stems. Set leaves in a big pot och evaporate the remaining water putting a bit of salt upon them. Turn them upside down few times. Leave them to drain and press with hands to take off every drop of water remained; this is what is necessary to have a good result ( that otherwise would be too tender). Finally mince leaves. Add eggs to the ricotta cheese, half of the parmesan, salt, pepper, nutmeg and spinaches. Mix carefully, shape the dough as big walnuts balls and roll them on the flour. Fill half of a pot with water. They have to stay on fire until balls come to the surface ; it's fast. Take them out carefully with a ladle and serve immediately with melted butter and the remaining parmesan.

Osso buco alla Milanese

Vealsteaks with bones (4 portions)


4 thick vealsteaks with bone
1 1/2 dl dry white wine
225g tomatoes, peeled and chopped
meat broth
50g butter
salt and pepper


Cover the steaks with flour and cook them carefully on both sides. Add wine and keep on cooking for other 10 minutes. Add tomatoes and broth and dresswith salt and pepper. Cook with the lid on for 1 hour (stir every now and then) until the meat comes off the bone. At the end the gravy must be without fat. Serve with rice.

Pere al forno

Pears in the oven (6 portions)


6 big fresh pears
250g icing sugar
21/2 dl Marsala dry or red wine
1 cinnamon stick
1 vanilla pod or some drop of vanilla essence
1/2 dl water


Set oven to 150C. Put the pears unpeeled in a big tin. Mix together the remaining ingredients and spill them on the pears . Put the tin in the oven for about 1-2 hours. Serve dessert warm or cold.