Les Caglietta (Alternate)

Ingredients

• 1 clove garlic
• 1 small onion
• 1 pound salted crackers
• 1 package chopped frozen spinach
• 1 large cabbage
• 10 eggs
• Bacon
• butter
• nutmeg
• red pepper seeds
• salt
• pepper
• grated Italian cheese

Method

1. 1

   Crush crackers and moisten with broth.

2. 2

   Fry onion and bacon, add spinach.

3. 3

   Mix with eggs and seasonings.

4. 4

   Wilt cabbage leaves, fill with mixture, and tie.

5. 5

   Cook in broth for 20-25 minutes.

6. 6

   Serve with melted butter and cheese.

Nutrition per serving

As published

This recipe was extracted from Waldensian cookery (1957), page 10. The excerpt below is the record exactly as published.

butter A little spinach Bread sticks or cracker crumbs, enough to hold together Add parsley, celery, salt and pepper to taste, other ingredients if desired. The above mixture is for inside of Ravioli which is ground and made into small balls. The following pastry is prepared for the outside: For each cup of flour at least one egg is used. Any kind of salad oil or water to have pastry soft enough to roll and place over balls and trim around. After balls are covered with the pastry, they should be left in cool place to dry for at least 24 hours. When ready to cook these should be boiled in broth or water for about 20 or 30 minutes. When Ravioli are re- moved from broth a well prepared to- mato sauce is to be poured over them and place in moderate oven for 15 to 30 minutes in baking dish. The above recipe will serve 25 people. Another way of making pastry: 10 cups of flour 15 eggs Oil and very little water TOMATO SAUCE 34 pound butter 2 onions 2 buttons garlic 3 cans tomato paste 3 cans tomatoes (or tomato juice) 3 small cans mushrooms (may be left out) 2 or 3 chicken livers 1 sprig rosemary Parsley, bay leaf and celery 2% tablespoons sugar Salt and pepper Saute chopped liver and onions in fat until golden brown, add tomatoes and paste. Place garlic, bay leaf, rosemary and celery in a small chese cloth bag and put in with rest to cook slowly for 2 or 3 hours. Mushrooms may be added near the end of the cooking period. Season with salt, pepper and sugar. This recipe makes enough for serving 25 for the Ravioli recipe above. —Mrs. Ben Pons Les CALIETTE (Pronunced: Ka-yet-tes) 4 pound soda crackers or bread sticks 4 whole eggs 134 cups whole sweet milk Y% pound ground cured ham 1 ounce grated parmesan cheese 1 teaspoon ground cinnamon 1 pinch black pepper 12 to 15 large cabbage leaves Add salt only if necessary Soak crackers in milk until soft. Add eggs, ham, cheese, and all other ingre- dients except the cabbage leaves and mix thoroughly. Scald cabbage leaves with boiling water to make them pliable. Wrap 1 tablespoon full in each cabbage leaf and tie securely with white string. Place caliette in pot containing 3 quarts of vigorously boiling salted water and con- tinue to boil for % hour with cover on pot. Remove from pot and serve as the main dish with a salad. Makes six average servings. —Mrs. James Henry Pascal 36 BEEF Waldensian Cookery LES CAGLIETTA (Pronounced: Lay Ka-yet-tes) 1 clove garlic 1 small onion 1 pound salted crackers 1 package chopped frozen spinach 1 large cabbage 10 eggs Soup meat for broth Bacon, butter nutmeg, red pepper seeds, salt, pepper and grated Ita- lian chee

Cook this with the app: pantry check, scaling, and the assistant.