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

  • spinach
  • basil
  • ricotta cheese
  • ground cinnamon
  • dried currants
  • nutmeg
  • onions
  • parsley
  • all-purpose flour
  • lard
  • Parmigiano Reggiano cheese
  • granulated yeast
  • blanched almonds
  • EYB Comments

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

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

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

    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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