Crescioni (Fried Spinach Turnovers)
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- spinach
- olive oil
- garlic
- parsley
- salt
- pepper
- sapa (grape-must syrup)
- dried raisins
- pasta matta (plain dough, N. 153)
Instructions
- Boil and squeeze spinach, then stew it with an oil, garlic, and parsley soffritto, salt, and pepper.
- Sweeten with sapa and seeded raisins (or sugar and currants).
- Enclose the filling in thin pasta matta (N. 153), fold into half-moons, seal, and fry in oil.