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Archive for the ‘Recipe Links’ Category

For my Recipe-of-the-Month, I have chosen Tagliolini al Prosciutto (Tagliolini Pasta with Prosciutto), in honor of Aria di Festa, the prosciutto festival that takes place in San Daniele every June. For my recipe, visit Flavors-of-Friuli.com.

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For my Recipe-of-the-Month, I have chosen Cjalsòns di Pontebba (Pasta Filled with Dried Fruit and Ricotta), in honor of the cjalsòns festival that takes place in Pontebba at the end of May. These cjalsòns are of the sweet variety, filled with dried figs, prunes, raisins, and cinnamon. This recipe was adapted from the one given to me by cooking instructor and Pontebba native Gianna Modotti. For my recipe, visit Flavors-of-Friuli.com.

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For my Recipe-of-the-Month, I have chosen Gubana delle Valli del Natisone (Dried Fruit and Nut Spiral Cake), a dessert from the Natisone Valley that was originally prepared for special holidays such as Easter. For my recipe, visit Flavors-of-Friuli.com.

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Salame all'acetoFor my Recipe-of-the-Month, I have chosen Salame all’Aceto (Salami Cooked in Vinegar), a dish served in nearly every corner of Friuli. For my recipe, visit Flavors-of-Friuli.com.

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BaccalaFor my Recipe-of-the-Month, I have chosen Baccalà (Salt Cod Stew). February is the month of Carnevale, and Carnevale brings back so many fond memories of Venezia and baccalà. This recipe, while closely resembling baccalà alla Vicentina, a dish from the town of Vicenza in the Veneto region, is typical of the salt cod stews prepared throughout Friuli. For my recipe, visit Flavors-of-Friuli.com.

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presnitzFor my Recipe-of-the-Month, I have chosen Presnitz (Trieste-Style Pastry Spiral). Named after the Slovenian Easter cake presnec, this snake-like spiral of puff pastry is filled with dried fruit, nuts, and spices. For my recipe, visit Flavors-of-Friuli.com.

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Torta DobosFor my Recipe-of-the-Month, I have chosen Torta Dobos (Layer Cake with Chocolate Buttercream and Caramel), one of many desserts made popular in Trieste during the reign of the Austro-Hungarian Empire. It was created by Hungarian pastry chef József Dobos for Budapest’s National General Exhibition in 1885. This recipe was adapted from the one at Pasticceria Penso. For my recipe, visit Flavors-of-Friuli.com.

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