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Ode to Friuli-Venezia Giulia

This is comfort food in our little corner of the world. Some dishes are indigenous and some are popular throughout Northern Italy.

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In Italy, no good cook would even consider throwing away stale bread when it can be used to thicken an earthy and awesomely delicious soup like this one. Whole wheat, rye, sourdough, even white-all will do! Yum! Adapted from Moosewood Restaurant New Classics cookbook.

Recipe #264430

Mario Batali's that I've adapted to use a few more common ingredients...I wasn't much of a stew person until I tried this and was in love. This is so simple, caramelized, and rich, yet lighter due to the chicken stock, that it is now my goto stew recipe.

Recipe #214250

The cornflour/starch is the 'trick' in this recipe. Trust me.

Recipe #144758

My nanna was from Italy, I loved it when she made gnocchi. It is a very time consuming process, but well worth the effort! The recipe can be varied with the addition of other ingredients (spinach, pumpkin, mushroom, herbs...) just let your imagination run wild! Serve with any sauce that tickles your fancy & lots of parmesan!!!

Recipe #54858

11 Reviews |  By Dib's

This recipe is posted by request. Original poster is Oonagh.

Recipe #34962

1 Reviews |  By Zeldaz

Mario Batali's recipe for a hearty, warming Northern Italian soup, pronounced "hota". You can use any good chicken stock with good results, but Recipe #471225 will give the best. Other beans, such as pinto or borlotti, can also be used. This recipe is from a 2001 Food Network show and is no longer available on their web site. Use pancetta or bacon in place of speck, if unavailable. Prep time is for soaking the beans.

Recipe #471223

The ultimate South Tyrol comfort food. Serve these little gems in a rich broth, as an accompaniment to roasts and stews, or as a pasta course with a meat sauce. The speck (or ham) is optional.

Recipe #364082

When I was younger, I would spend summers with my family in Italy. A big bowl of rice salad was always in the fridge for everyone to munch on when we were hungry. Such great memories go with this salad. Great for a hot day!

Recipe #315957

These little fried potato crescents are very popular around the tip of the Adriatic. Basically, they consist of potato gnocchi dough which is fried and served as a side. I eat 'em with ketchup.

Recipe #291775

This is Italian Easter bread from region east of Venice near Slovenia and Austrian border. It is a dense bread that I love and not easy to purchase here in the US. There are two versions of gubana; one with puff pastry and this one. It is a bit time consuming to make, but well worth the time. If using citron for unsweetened fruit, reduce sugar somewhat. Please feel free to use any combination of dried fruits. The traditional liquor used in combination is Marsala, Rum, Amaretto, and Grappa.

Recipe #269090

Recipezaar has some great rabbit recipes, and I intend to go through each one of them. But, tit for tat and in the meantime, here is a delicious and easy recipe from Marcella Hazan that we have enjoyed for years. For the two of us, I just use the thighs and/or loin and reduce the braising time. When company cringes at eating little furry things, I slice a skinless chicken breast half in two crosswise, brown it separately, and add it to the skillet with the wine. Wanna real treat? Sandwich a slice of cheese between two hot scoops of polenta, flatten slightly, and pour this gravy over all. The cheese melts, and the sauce seeps into the polenta, and ... ahhhhhh!

Recipe #253120

I live in Bologna and this is the recipe from the Accademia italiana di cucina and by far the most authentic recipe around. Of course, in Bologna every mamma has her own adaptation. It's really wonderful, serve it with a wide egg pasta, tagliatelle is the traditional pasta.

Recipe #248138

There are many versions of this classic Italian dish; it has been served to me in all the regions of Italy, but I think it originated in Lombardy. It is not hard to make, and it is really refreshing on a hot summer day. It looks beautiful on a buffet table. It can be made ahead and stored in the fridge for several days. Originally from Gourmet with two decades of revisions. Cooking time includes refrigerator time.

Recipe #234364

This dish is from one of Italy's lesser-known but up and coming regional cuisines, the foods of Friuli-Venezia Giulia, in northeast Italy. These are the best hash browns I've ever had. Wonderful as a brunch dish or pared with a scaloppini for dinner. Cheese of your choice can be substituted.

Recipe #218954

Found this via the net and posted in response to a request.

Recipe #204909

Risi e bisi is served as a soup. It should be runny enough to be eaten with a spoon.

Recipe #199703

This is a GREAT soup. This recipe is for 4 to 6 servings; however, it could be a meal by itself for 2 to 3 people & served with a crusty bread.

Recipe #79907

This is quite delicious. It came from a little booklet given to me by the Alitalia.

Recipe #58022


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