These sweet gnocchi from Croatia, one of Lidia Bastianich's favorite childhood treats, can also be made with whole, ripe, pitted Italian prune-plums. Recipe originally from Saveur, 1999. Cooking time includes time for cooling potatoes.
Author Nicolae Klepper says that mititei were invented one evening at an inn called La Iordachi in Bucharest, known for its sausages, when the kitchen ran out of casings. Originally published in Saveur in 1998. Cooking time includes five hours chilling time.
This combination of sweet beets and hot horseradish is a mild, delicious taste treat and a great side dish with grilled meats.
A twist on the presentation of the Eastern Europen dish called Tsvikly.
From Food and Drink magazine.
Hope you enjoy!
*Note, please use a very hot, prepared horseradish sauce to offset the mildness of the cream. If you do not have hot horseradish, then please be prepared for a very mild flavoured dressing!