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This is one of my childhood favorites. It takes me back to Christmas time at Grandma's house, and the wonderful smell of perogies cooking in the air. My grandma always made sure I got to have a taste before anyone else, and that's a memory I keep close to my heart. I hope you all will try it! I promise, it won't disappoint.
This is an Italian classic. Almost every mum in Italy has her own recipe for pasta and fagioli. I love it bacause we use all the different kind of leftover pasta we can find in her cupboard, so it is an Italian way to avoid waist of food: eating!!!
In my family we make it without cheese nor ham, so it is a yummy vegan version! My mamma uses blackeyed beans. I can feel her fresh toush when she puts parsil and olive oil at the end: the smell is unique.
I really love her elegant version of this amazing recipe!
Cappelletti! Typical pasta from Emilia-Romagna, my home-region. In my family we used to make them all together for Christmas and cook them in broth, which is also the way I prefer to eat them! I need to learn how to make them in my own... Maybe it could be one of my new year resolutions!
This is the kind of recipe that uses what's left in the pantry at the end of the week to create a tasty dish. Most Italian kitchens have all these ingredients always at hand: olive oil, olives, garlic, capers, anchovies and tomatoes... There are many theories on the origins of the name of the dish, but as I remember, it's just a frugal way to make do with what is available! Global Cuisine
There is a region in bavaria called the Allgäu. It is famous for the beautifull Alps, for fairy tail castles from our former king ludwig the 2nd and of course for Kässpätzle. It´s a kind of handmade pasta with flavourfull Cheese and fried onions, absolutly delicious.
My Sumission to the Global Cuisine challenge