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  • Zeppolone Spignese
    Recipe contributed by my Mom Lina Parente
    • 2 lbs. Endive or Escarole
    • 1/2 cup oil
    • 2 cloves garlic
    • 1 1/2 cup bread crumbs
    • 1 tsp. salt
    • 1/2 cup of flour
    • 2 tsp. mint
    • 1 hot pepper (optional)
    Boil endive or escarole until tender. Squeeze out water by hand. You want this to be as dry as possible. Cut greens into small pieces. Mix greens with bread crumbs, flour, garlic, mint, salt and hot pepper. Place oil in 8 inch frying pan and let heat. Place the mixture into the pan and fry. You must mix it until it is thoroughly cooked. When it is cooked on the bottom, place dish over the pan and press it. Turn the pan over so that the mixture is now on the plate. Slide it back into the pan to cook the other side. You may want to add more oil prior to putting it back into the pan. When cooked place dish over the pan and press down. Flip over the pan and your zeppolone is ready to serve.

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