Green Noodles and Riccardo’s Studio Restaurant

recipe from George Moran, Chef at Riccardo’s Studio via Beulah Karney’s Monthly Cook Book, Vol. 2, No. 2,

chop and drain 1 cup cooked spinach
combine with 3 eggs, 2 tablespoons oil, 1/2 teaspoon salt
add 2 cups flour or more, if needed to make a dough that will roll
roll 1/8″ thick using enough flour to keep dough from sticking. cut in 1/4″ strips, drop in salted boiling water. cook from 8 to 10 minutes. drain. place in individual (oiled) casseroles, top with grated Parmesan cheese, paprika and butter. heat in hot oven (500 degree F) or under broiler until brown.

read more about Ric Riccardo’s famous Studio Restaurant

This entry was posted in Liberty Magazine. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *