Spianata with spinach and cheese topping from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 370) by Lynne Rossetto Kasper

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Notes about this recipe

  • Eat Your Books

    Preparation must begin a day before baking. Can substitute butter for lard.

  • ashallen on November 29, 2019

    The spianata bread turned out OK but not fabulous. It was finely textured and a bit dry. Perhaps my technique was off (e.g., rising times, baking time) and I need to give it another try. I used butter vs. lard and King Arthur all purpose flour. The spinach and cheese topping, however, was really delicious and would go well with a wide variety of breads!

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