This is my attempt at my mother's recipe. For some reason, it comes out different every time I make it. This side dish was always served at my family's holiday dinners. I love it so much I don't wait for the holidays to make it. Though we claim it's a traditional dish from the Istria-Venezia-Giulia region of Italy, I know some Polish and Hungarian families that make it. Always use sauerkraut from a bag, not canned.
From my first cookbook - Healthy Meals in Minutes.
Jorge made this and it came out great (of course)
If you look at the "traditional" ingredients for this recipe - this version is totally guilt-free (only 157 calories per serving)
I found this recipe in Rachael Ray's magazine and made it my own. As a kid, crepes (palachinche) in my house was a dessert filled with jelly, rolled like a cigar and eaten before my mother can put them on the table. So I thought it was cool that they were incorporated into this dish. I have to say, I willl never use store bought manicotti for this dish!
Italian Country Salad from the Trentino-Alto Adige Region - compliments of the great Lidia Bastianich.
At times I have also added string beans or peas (1 cup) to this salad (add to boiling water for a few minutes after the potatoes)