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Archive for the ‘Recipe Links’ Category

For my Recipe of the Month, I have chosen Cuguluf (Chocolate-Marbled Cake). Called “kugelhupf” in German, this classic Viennese cake is commonly eaten for breakfast or as a special treat with coffee or hot chocolate. While other recipes may include raisins, almonds, pine nuts, or candied fruit, this chocolate-marbled version is typical of bakeries in Gorizia. For my recipe, visit Flavors-of-Friuli.com.

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For my Recipe of the Month, I have chosen Cevapcici con Ajvar (Grilled Sausages with Bell Pepper Sauce). These tiny sausages were inspired by the Middle Eastern spiced meat patties brought to the region by the Ottoman Turks. Eaten throughout Slovenia and Croatia, as well as in the provinces of Trieste and Gorizia, they are typically served with chopped onion and a red bell pepper sauce called ajvar. For my recipe, visit Flavors-of-Friuli.com.

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cavucinFor my Recipe-of-the-Month, I have chosen Cavucìn (Butternut Squash Purée), in honor of this month’s Festa della Zucca. Held annually in the tiny, medieval-walled town of Venzone, this festival celebrates pumpkins of all varieties with a weekend of food, art, music, and dancing. For my recipe, visit Flavors-of-Friuli.com.

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For my Recipe of the Month, I have chosen Strucolo de Pomi (Apple Strudel), in honor of the Festa della Mela, held in mid-September in the Carnian town of Tolmezzo. While apple strudel is popular throughout Friuli, this version using puff pastry is based on the recipe given to me by Trieste’s Pasticceria Penso. Visit Flavors-of-Friuli.com for the recipe.

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For my Recipe of the Month, I have chosen Calamari Ripieni (Stuffed Squid). Popular in many coastal regions of Italy, as well as along the Istrian peninsula, stuffed calamari are featured on menus at the numerous seafood restaurants that line Trieste’s waterfront. Visit Flavors-of-Friuli.com for the recipe.

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For my Recipe of the Month, I have chosen Gnocchi Croccanti di Sauris (Crispy Stuffed Gnocchi), a specialty at Ristorante Alla Pace in Sauris di Sotto. The gnocchi are stuffed with prosciutto and cheese, fried in butter until golden brown, and served on a bed of wilted arugula. Visit Flavors-of-Friuli.com for the recipe.

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For my Recipe of the Month, I have chosen Insalata di Pere e Montasio (Pear and Montasio Salad). While Montasio, undisputedly Friuli’s most well-known cheese, is commonly used in this salad, I have also seen it prepared with formaggio di malga, cheese produced during the summer months in one of Carnia’s malghe, or mountain dairy farms. Visit Flavors-of-Friuli.com for the recipe.

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