Crescioni
Boil a bunch of spinach, drain it well and put it to simmer with some pure olive oil, a taste of shallot, some chopped parsley, and salt and pepper to taste: season with some raisins (stoned) and some currants, and a little sugar. Put the spinach into rounds of paste made of flour and eggs, about two inches in diameter, and fold the paste over the spinach (as you make a turnover). Fry in pure olive oil.