Instructions: 1. Place the lentils in a soup pot with enough water to cover by 2 inches.

Cook over medium heat for 20 minutes or until tender. Drain and force through a food mill. Place the mash in a bowl, stir in the dill, paprika, and 1/2 teaspoon salt. Grate the potatoes into the bowl and stir to blend.

2. Form the lentil mixture into half-dollar-sized fritters and fry in a thin layer of oil until browned, about 4 minutes. Turn and brown on the other side. Drain paper towels.

3. To make the dressing place the vinegar, mustard, capers, salt, and pepper in a small bowl. Whisk in the olive oil until blended.

4. Parboil the beet greens in salted water until wilted. Drain and divide among four plates. Arrange 4 or 5 fritters over the greens. Drizzle with dressing and serve.

SERVES 4; 60-70 mins; Moderately difficult.

VARIATIONS: The fritters and greens can also be dressed with a simple drizzle of olive oil and lemon.

Bed of Wilted Beet Greens Drizzled with Balsamic Vinaigrette," from SOLO

Notes: Tuscan schools break in mid morning for merenda, a snack so broad in spirit that it might include anything from bread with ricotta to a slice of pound cake to the following fritters made from lentils and grated potatoes and favored with dill (sans the beet green bed, of course). At one time, mothers and nannies would deliver the merenda fresh from the kitchen.

Nowadays, Tuscan lads and lassies have to make do with cold leftovers.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.