SPINACH "IN RICCIOLI"
Boil the spinach and pass it through a fine
colander. Beat up two eggs, add salt and pepper, and mix enough
spinach into them to make them green. Put a little
olive−oil into a frying−pan, and when it is thoroughly
heated (but not boiling), pour a little of the egg,
turning the pan about so that the pancake should be as thin as
a piece of paper and dry. Toss if necessary. Take it out; repeat
with the rest of the egg. Then take the
pancakes, place them one on top of the other, and
cut them into pieces the width of a finger and about two
inches long. Fry them in butter, and grate a little Parmesan
cheese over them. They make a very nice garnish.