Arugula zeppole with arugula pesto from The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes (page 30) by Jenn Louis and Kathleen Squires

  • arugula
  • ricotta cheese
  • lemons
  • Greek yogurt
  • eggs
  • all-purpose flour
  • vegetable oil
  • Parmigiano Reggiano cheese
  • oil-cured black olives

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Muhammara

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for vegetable oil.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.