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Posts Tagged ‘cooking’

For my Recipe of the Month, I have chosen Strucolo de Spinaze (Spinach-Filled Pasta Roll). Strucolo means “strudel” in the Triestine dialect, though restaurants may also refer to the dish as a “rotolo” or “rollata.” It is quite common throughout the Carso, often served with the pan sauces from a roasted or braised meat. Visit Flavors-of-Friuli.com for the recipe.

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For my Recipe-of-the-Month, I have chosen Gnocchi di Zucca (Butternut Squash Gnocchi), in honor of the Festa della Zucca held in Venzone during the last weekend of October. Visit Flavors-of-Friuli.com for the recipe.

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For my Recipe-of-the-Month, I have chosen Palacinche (Crêpes with Apricot Jam), Trieste’s version of the Austrian palatschinke and the Hungarian palacsinta. Apricot jam is perhaps the most popular filling, but these crêpes may also be served with chocolate cream, fresh fruit, cooked apples, ricotta cheese, or hazelnut, walnut, or chestnut cream. Visit Flavors-of-Friuli.com for the recipe.

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For my Recipe-of-the-Month, I have chosen Scampi alla Busara (Langoustines in Tomato Sauce). During the summertime, particularly in the month of August when Italians flock to the beaches for the Ferragosto holiday, I always think of seafood. This scampi dish is a perfect example of the shellfish native to the waters off Trieste. Visit Flavors-of-Friuli.com for the recipe.

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For my Recipe-of-the-Month, I have chosen Petti d’Anatra ai Frutti di Bosco (Duck Breasts with Berry Sauce), in honor of the Festa dei Frutti di Bosco, held in late July in the Carnian town of Forni Avoltri. Duck is widely served throughout Friuli, especially in the province of Pordenone. This recipe makes use of the wild berries that grow in the region, as well as spices introduced to Friuli from overseas. Visit Flavors-of-Friuli.com for the recipe.

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For my Recipe-of-the-Month, I have chosen Cjarsòns della Valle del Bût (Pasta Filled with Fruit and Herbs), my absolute favorite version of cjarsòns in all of Friuli. This recipe was adapted from one at the now-closed Ristorante Salon in Piano d’Arta. Visit Flavors-of-Friuli.com for the recipe.

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For my Recipe-of-the-Month, I have chosen Frittata di Funghi (Mushroom Frittata), in honor of the Festa dell’Asparago di Bosco, del Radicchio di Montagna e dei Funghi di Primavera. Held every May in the Carnian town of Arta Terme, this festival celebrates three local bounties of spring: wild asparagus, mountain radicchio, and spring mushrooms. Visit Flavors-of-Friuli.com for the recipe.

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