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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
(FAVE MEMORY) Toasted ravioli was the food of my childhood. A St. Louis tradition, I had no idea it was an unusual food until I traveled outside of Missouri and saw the puzzled look on peoples' faces when I mentioned toasted ravioli. I remember my aunt always serving them for my cousin's birthday parties, cook outs, and other events, and all of my cousins and I gathering around the table to dip them in marinara sauce and greedily eat them. My mother used to heat them in the oven for me when I had a late night and needed a quick dinner, and they would always accompany dinner on homemade pizza night. There are many ways to do toasted ravioli - with beef, cheese, vegetables, or even mushrooms - and they are all special and tasty in their own way. Toasted ravioli will always remind me of my home, St. Louis, and all of its quirky food traditions.
Another childhood favourite. For the longest time this was the only way I would eat fish. Everyone in my family has a can of tuna and some cream stashed away for food emergencies. What I like most is that everyone makes it slightly different. My aunt whisks an egg into the cream. My dad adds parmesan. I like adding red pesto. My mom adds thyme and sage. It always tastes a bit different but it's always good.