Category: FRICOT

Spaghetti alla Carbonara / Spaghetti Carbonara ITALY USA pasta with egg, cured pork cheek and cheese

ITALY USA 
Fried-Pork-Cheek.lowres
Fried Pork 

Via di Ripetta radiates from the Piazza di Popolo, the poplar tree lined square at Rome’s northern gate, continues away from the chapel of the miracle toward the tomb of Augustus and the museum of his solar clock, the ara pacis, parallel with the meandering Tiber. Here street and river depart, the Tiber twists like a snake toward the Vatican City, the Ripetta runs straight as a die into an odd-shaped four-sided junction and becomes Vicolo della Scrofa, the alley of Scrofa.

American soldiers arriving in the city from Anzio in the south-west and Cassino in the south, attracted by the ruins of the Colosseum and the Forum, the contrast of modern and contemporary Rome with Michelangelo’s hilltop square, the marble temple monument to the fallen of the First World War, the statue of Vittorio Emanuele II – Italy’s last king, and the expansive Piazza Venezia wouldhave drifted into a warren of streets around the high-sided domed Pantheon. And found themselves in a nearby street known for its taverns and trattoria – the alley of Scrofa.

Here, in June 1944, a cook in a trattoria produced a pasta dish dressed with bacon, cheese and eggs to feed the liberators, believing they would devour anything with eggs and bacon. The dish spread through the city and became known as spaghetti alla carbonara.

A nice story, yes? True? Let’s look at the evidence.

Eggs in a Basket.lowres

American quartermasters would have had access to smoked bacon and eggs (fresh and powdered). American soldiers’ Italian girlfriends graciously repaid gifts of bacon and eggs with a pasta dish that was a wonderful repast compared to war rations. Did a trattoria chef benefit from this arrangement? And produce an iconic dish?

Italians find amusement in the stories about the origins of their traditional dishes. Popular traditional recipes resided for centuries in the consciousness of those who cooked in the home and in the trattoria, and rarely did the stories – never mind the ingredients and methods ever get written down. They were passed down by rote.

Carbonara has numerous origins. There are the woodsmen in the central Italian regions of Abruzzo and Lazio who brought eggs, pecorino and guanciale (preserved pork cheek and pork belly) and dried pasta on their trips. Because guanciale was preserved with black pepper, when it was added to the dish it produced dark specks that resembled charcoal. Add the coincidence between carbonara and carbonada, the Abruzzese word for pancetta. And the fact that the region’s charcoal farmers known as the “Carbonari” were very fond of pasta with pork, cheese and eggs.

That pasta dishes should be made with bacon, cheese and eggs – ingredients that are associated with the type of pastoralism practiced in the hills and mountains of Abruzzo and Lazio – that such dishes should have a generic name among the people, and that migrant workers from the Apennines should bring them to Rome is equally plausible. Not so plausible is the argument that this combination has always existed in Rome. Carbonara did not become generally known until the 1950s, when variations of the recipe began to appear in cookbooks.

This brings us back to the “American” origin. Before the Anzio landing in January 1944, the Americans found themselves in Naples, with ample time to frequent the port city’s alleys and lanes. Along with folded pizza, spaghetti was a Neapolitan street food served with a meagre garnish of grated black pepper and grated pecorino cheese. According to legend an American G.I. tasted the spaghetti and decided it needed more flavour. This ingenious soldier added some powdered egg, a little smoked bacon and canned evaporated (condensed) milk.

Carbonara.lowres

Italians like to believe spaghetti alla carbonara comes from both traditions. The Americans arrived in the province of Lazio at Anzio on the coast, and at Cassino in the mountains, in January 1944. They fought a battle for the abbey at Monte Cassino and gradually moved through the valleys of Lazio to arrive in Rome in early summer. During almost six months in central Italy they adapted the traditional pasta dish known as carbonara, and thrived on it.

They replaced the guanciale with their smoked bacon, they added condensed milk but they preferred the local version made with fresh eggs. Remembering the name the dish was known by in the mountains, they adopted it. Within a year of the ending of the war, trattoria in Naples and Rome were offering pasta alla carbonara.

In 1947 the English cookery writer Elizabeth David began to compile recipes for “A Book of Mediterranean Food”. She mentioned three spaghetti dishes, vis: Neapolitan with garlic and olive oil, Neapolitan with garlic and tomatoes and Sicilian with anchovies, bacon, garlic, mushrooms, olives, onions and olive oil. In 1954 she returned to Italy to research her “Italian Food” cookbook. She mentioned the various types of pasta available in Italy and she gave a recipe for maccheroni alla carbonara. She said it could also be made with rigatoni.

Her version, for four people, included two eggs beaten, 120 g cured pork cut into strips fried in butter and grated parmigiano. She suggested mixing the pork into the eggs and adding the mixture to the hot cooked pasta, stirring until the eggs thicken and “present a slightly granulated appearance”.

She said it was “a Roman dish”.

As for the authenticity of carbonara, we would like to think there are two versions, one that is traditional to Apennine rural life (and Rome) and one that is traditional to the event that was the American liberation (and Naples), one without cream and with cured pork, one with cream and with bacon.

Today the choice of pasta is crucial, it should be a thin strip pasta that can hold the egg or cream-egg mixture, macaroni and penne are too thick!

The Roman recipe is simple, it is as much pasta as you like, one egg per person, a good quantity of cured pork and as much grated cheese as you want.

The Neopolitan recipe is only different because any type of bacon can be used, with cream to make the dish rich enough to fill empty bellies.

Rome (Italian) Version
500 g spaghetti / fettuccine / rigatoni
4 eggs 
150 g guanciale, cubed
90 g pecorino romano cheese, grated
60 g parmigiano cheese, grated
15 g butter
15 ml olive oil

Fry choice of pork in the butter and oil, cook pasta al dente and whisk eggs. Drain pasta. Stir eggs into the hot pasta, dress with an abundant sprinkling of cheese.


Naples (American) Version
500 g spaghetti / fettuccine / rigatoni
3 eggs
150 g smoked bacon, cubed
150 g parmigiano cheese, grated
100 g cream at room temperature
15 ml olive oil
Black pepper
Salt

Fry bacon in the oil, cook pasta al dente and whisk cream and eggs. Drain pasta. Stir egg mixture into the hot pasta, dress with an abundant sprinkling of cheese, season. 


Pasta Cacio e Ova (pasta with cheese and eggs)
400 g rigatoni
4 eggs
75 ml olive oil 
50 g pecorino, grated
50 g parmigiano, grated
10 g parsley, chopped
5 g salt 
5 g black peppercorns, coarsely cracked

Cook the tubes in boiling salted water. Whisk the eggs with a pinch of sal and a little of the cracked black peppercorns, add the cheeses and whisk again. Fry the remaining peppercorns in the oil for a few minutes, remove pan from the heat. Stir the tubes into the oil, add the cheese-egg mixture and cook it in the pasta. Serve dressed with parsley.


INDIGENOUS INGREDIENTS = egg | guanciale (preserved pork belly and pork cheek) olive oil | pasta | Pecorino cheese | Parmigiano cheese |

LEGENDARY DISHES

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CHEESE | Abondance

Abondance-Cheese

 ABONDANCE CHEESE

In March we will be launching our cheese section with the story of one of the great cheeses of the French Alps, Abondance of Savoy, and five iconic recipes that feature it as an essential ingredient, like berthoud, below, a cheese gratin almost incomparable.

Berthoud

Berthoud à l’Abondance FRANCE cheese gratin

600 g Abondance cheese, sliced thin
60 ml sherry, Madeira
60 ml white wine, Savoy
2 garlic cloves
Black pepper, large pinch
Nutmeg, pinch

Preheat oven to 160ºC. Use caquelons or ramekins, rub with garlic and line them with cheese slices. Drizzle with sherry and wine, season. Finish under the grill, until a golden-brown crust forms, about six or seven minutes. Serve hot with crusty bread or with small potatoes and assorted meats and green salad.

PHOTO CREDIT: Patrick Brault – Office de Tourisme d’Abondance 

FRICOT POCKETS Small Breads


Small Breads (BRÖTCHEN)

Apricot-Brötchen.lowres

 

Small breads, flat, round and shaped, define breakfast all over the world, but in Europe in recent years they have become essential and, not content with the basic brötchen of flour, salt, water and yeast known to early morning workers of yesteryear, today bakers make them with a range of ingredients.

We are still tweaking the content before publication in March, but here’s a teaser to whet your appetite.

Apfelmost-Brötchen SWITZERLAND bread rolls made with apple juice

Aprikosen-Brötli SWITZERLAND milk spelt bread rolls with apricots

Bagel EUROPE donut bread rolls

Baguette (Balik Ekmek / Fischbrötchen — fish sandwich)

Belfast Bap IRELAND large bread rolls filled with bacon, egg, sausage

Bułki z Cebulką POLAND bread rolls with onion

Burli SWITZERLAND bread rolls filled with pork sausage)

DDR Brötchen German Democratic Republic bread buns

Dinkel Sauerteig Brötchen GERMANY SWITZERLAND sourdough spelt bread rolls

Ensaimadas SPAIN coiled sweet bread cakes

Freselle ITALY toasted ring bread

Frikadellen Brötchen LIECHTENSTEIN meatball in bread roll

Gewürzzopf Brötchen SWITZERLAND spiced braid bread rolls

Hölzlibrötli SWITZERLAND spiralled milk bread rolls

Housky salted bread rolls

Huffa ENGLAND large bread rolls filled with bacon, egg, sausage

Kartoffel-Baumnuss-Brötchen SWITZERLAND potato and walnut bread rolls

Käse-Brötchen SWITZERLAND cheese bread rolls

Korvapuustit FINLAND cinnamon bread rolls

Laugenbrötchen GERMANY lye breads

Laugenbrötli gefüllt mit Streichkäse GERMANY SWITZERLAND glazed milk-rolls with cream cheese

Maisbrötchen SWITZERLAND corn and spelt bread rolls

Milchbrötchen / Mutschli GERMANY SWITZERLAND crispy milk (spelt and wheat) bread rolls

Morotsfrallor carrot bread rolls Apfelmost-Brotchen-Cut-Out.lowres

Nussbrötli GERMANY SWITZERLAND walnut bread rolls

Ostfriesische Teebrötchen GERMANY East Freisland tea bread rolls

Pan de Hamburguesa SPAIN burger buns

Panino all’olio ITALY olive oil bread rolls

Rosinenbrötchen SWITZERLAND raisin bread rolls

Rundstykker poppy seed coated bread rolls

Uri Art Birnweggli SWITZERLAND Uri-style pear and nut bread rolls

Weggli SWITZERLAND soft bread rolls

Zeeuwse Bolussen NETHERLANDS Zealand sugar bread rolls

Zöpfliknoten SWITZERLAND honey-saffron semi-spelt milk bread buns

Zuckerbrötchen sweet, sugar coated bread rolls

Cazzilli / Crocchè ITALY cheese and potato croquettes

Croquettes.lowres

1 kg potatoes, peeled, boiled, mashed
3 eggs
125 g parmigano cheese / pecorino cheese, grated
75 g fresh breadcrumbs
15 ml milk
5 g black pepper
5 g nutmeg

Preheat oven to 220ºC. Add 75 g of cheese to two eggs, nutmeg and pepper to the potatoes. Beat third egg separately with a tablespoon of milk. Whisk remaining egg into the milk. Combine remaining cheese with breadcrumbs. Make cylindrical shapes with the potato mixture, coat each croquette in the egg mixture, then in the breadcrumbs and cheese. Place on a greased baking tray. Bake for 15 minutes.

The Carbonara Conundrum

Fried-Pork-Cheek.lowres
Fried Pork Cheek

Via di Ripetta radiates from the Piazza di Popolo, the poplar tree lined square at Rome’s northern gate, continues away from the chapel of the miracle toward the tomb of Augustus and the museum of his solar clock, the ara pacis, parallel with the meandering Tiber. Here street and river depart, the Tiber twists like a snake toward the Vatican City, the Ripetta runs straight as a die into an odd-shaped four-sided junction and becomes Via della Scrofa, the alley of Scrofa.

American soldiers arriving in the city from Anzio in the south-west and Cassino in the south, attracted by the ruins of the Colosseum and the Forum, the contrast of modern and contemporary Rome with Michelangelo’s hilltop square, the marble temple monument to the fallen of the First World War, the statue of Vittorio Emanuele II – Italy’s last king, and the expansive Piazza Venezia wouldhave drifted into a warren of streets around the high-sided domed Pantheon. And found themselves in a nearby street known for its taverns and trattoria – the alley of Scrofa.

Here, in June 1944, a cook in a trattoria produced a pasta dish dressed with bacon, cheese and eggs to feed the liberators, believing they would devour anything with eggs and bacon. The dish spread through the city and became known as spaghetti alla carbonara.

A nice story, yes? True? Let’s look at the evidence.

Eggs in a Basket.lowres

American quartermasters would have had access to smoked bacon and eggs (fresh and powdered). American soldiers’ Italian girlfriends graciously repaid gifts of bacon and eggs with a pasta dish that was a wonderful repast compared to war rations. Did a trattoria chef benefit from this arrangement? And produce an iconic dish?

Italians find amusement in the stories about the origins of their traditional dishes. Popular traditional recipes resided for centuries in the consciousness of those who cooked in the home and in the trattoria, and rarely did the stories – never mind the ingredients and methods ever get written down. They were passed down by rote.

Carbonara has numerous origins. There are the woodsmen in the central Italian regions of Abruzzo and Lazio who brought eggs, pecorino and guanciale (preserved pork cheek and pork belly) and dried pasta on their trips. Because guanciale was preserved with black pepper, when it was added to the dish it produced dark specks that resembled charcoal. Add the coincidence between carbonara and carbonada, the Abruzzese word for pancetta. And the fact that the region’s charcoal farmers known as the “Carbonari” were very fond of pasta with pork, cheese and eggs.

That pasta dishes should be made with bacon, cheese and eggs – ingredients that are associated with the type of pastoralism practiced in the hills and mountains of Abruzzo and Lazio – that such dishes should have a generic name among the people, and that migrant workers from the Apennines should bring them to Rome is equally plausible. Not so plausible is the argument that this combination has always existed in Rome. Carbonara did not become generally known until the 1950s, when variations of the recipe began to appear in cookbooks.

This brings us back to the “American” origin. Before the Anzio landing in January 1944, the Americans found themselves in Naples, with ample time to frequent the port city’s alleys and lanes. Along with folded pizza, spaghetti was a Neapolitan street food served with a meagre garnish of grated black pepper and grated pecorino cheese. According to legend an American G.I. tasted the spaghetti and decided it needed more flavour. This ingenious soldier added some powdered egg, a little smoked bacon and canned evaporated (condensed) milk.

Carbonara.lowres

Italians like to believe spaghetti alla carbonara comes from both traditions. The Americans arrived in the province of Lazio at Anzio on the coast, and at Cassino in the mountains, in January 1944. They fought a battle for the abbey at Monte Cassino and gradually moved through the valleys of Lazio to arrive in Rome in early summer. During almost six months in central Italy they adapted the traditional pasta dish known as carbonara, and thrived on it.

They replaced the guanciale with their smoked bacon, they added condensed milk but they preferred the local version made with fresh eggs. Remembering the name the dish was known by in the mountains, they adopted it. Within a year of the ending of the war, trattoria in Naples and Rome were offering pasta alla carbonara.

In 1947 the English cookery writer Elizabeth David began to compile recipes for “A Book of Mediterranean Food”. She mentioned three spaghetti dishes, vis: Neapolitan with garlic and olive oil, Neapolitan with garlic and tomatoes and Sicilian with anchovies, bacon, garlic, mushrooms, olives, onions and olive oil. In 1954 she returned to Italy to research her “Italian Food” cookbook. She mentioned the various types of pasta available in Italy and she gave a recipe for maccheroni alla carbonara. She said it could also be made with rigatoni.

Her version, for four people, included two eggs beaten, 120 g cured pork cut into strips fried in butter and grated parmigiano. She suggested mixing the pork into the eggs and adding the mixture to the hot cooked pasta, stirring until the eggs thicken and “present a slightly granulated appearance”.

She said it was “a Roman dish”.

As for the authenticity of carbonara, we would like to think there are two versions, one that is traditional to Apennine rural life (and Rome) and one that is traditional to the event that was the American liberation (and Naples), one without cream and with cured pork, one with cream and with bacon.

Today the choice of pasta is crucial, it should be a thin strip pasta that can hold the egg or cream-egg mixture, macaroni and penne are too thick!

The Roman recipe is simple, it is as much pasta as you like, one egg per person, a good quantity of cured pork and as much grated cheese as you want.

The Neopolitan recipe is only different because any type of bacon can be used, with cream to make the dish rich enough to fill empty bellies.

Around the World in 80 Legendary Dishes — The VOTE

We are almost there! After many retreats and tweaks and more additions and deletions we are close to the finished list for volume one of our Around the World in 80 Legendary Dishes. So we have decided to have a vote on the long list, to bring it down to the last list. Anyone who participates in the vote will receive a gratis copy of the electronic edition. Send your arguments to fricoteditions@gmail.com.

Green recipes are almost there, red are still in draft, blue are in limbo!

Aloo Saag EUROPE INDIAN SUB-CONTINENT spiced spinach and potatoes

—Apfel, Rhabarber und Ingwer Streusel GERMANY apple, rhubarb and ginger crumble

—Älplermagronen mit Wirz LIECHTENSTEIN macaroni, cheese, cabbage / potatoes with onion rings


Banitsa BULGARIA cheese, egg and yoghurt filo pastry

Bergensk Frokostbuffé / Lefse NORWAY Bergen Norwegian buffet breakfast featuring potato pancakes plus bacon, bread, cheese {Gamalost, Gudbrandsdalsost, Jarlsberg, Pultost, Ridder, Snøfrisk}, crackers, eggs, herrings, pickles and more

Bratkartoffeln mit Speck und Zwiebeln GERMANY fried potatoes with bacon, onion and spices

Bratwürst mit Zwiebelsauce mit Rösti SWITZERLAND sausage and onion sauce with fried potatoes

—Byrek me Spinaq / Pita Zeljanica ALBANIA BOSNIA HERZEGOVINA KOSOVO TURKEY cheese and spinach pies

Bryndzové Halušky SLOVAKIA potato dumplings with Bryndza cheese and smoked bacon

—Bubur Cha-Cha MALAYSIA SINGAPORE coconut, sago / sweet potato / taro dessert


Cappelletti in Brodo SAN MARINO filled pasta hats in beef broth

Caws Pobi Welsh rarebit WALES cheese on toast

—Cerdo Jerk / Jerk Pork JAMAICA spiced pork

Chervonyy Borsch UKRAINE red stew

Chicons au Gratin BELGIUM chicory / endive with cheese and ham


De Kapsalon BELGIUM NETHERLANDS hairdresser – fries, shoarma meat, cheese, salad and sauce

—Diǎn Xīn (Dim Sum) CHINA steamed savoury dumplings

—Dolmades / Koupepia EASTERN MEDITERRANEAN rolled vine leaves stuffed with meat and rice

—Düğün Pilavi / Riz bi Dfeen TURKEY LEVANT rice with lamb and chickpeas

—Dum Biryani INDIA Rice with Chicken / Lamb / Vegetable, Dried Fruit, Nuts, Seeds and Spices


Espetada PORTUGAL skewered garlic beef


Farshirovannyye Gusinoy Kasha Фаршированные Гусиной Каша RUSSIA stuffed goose with cream, nut, semolina skin

Fiskefars / Fiskefarse DENMARK ICELAND SWEDEN NORWAY poached fish balls

Fondue Rustique FRANCE SWITZERLAND Appenzeller, Emmental, Gruyère, Vacherin Fribourgeois

Ful Medames EGYPT fava beans with cumin, lemon juice, olive oil, onions and tahini


—Gado-Gado INDONESIA vegetable salad with peanut sauce and prawn crackers

—Gizzada CARIBBEAN coconut custard tarts

Gjel Deti me Përshesh ALBANIA turkey with corn bread

Grønlangkål med Skinke DENMARK kale with ham and caramelised potatoes


Halep Dolması TURKEY stuffed dried aubergines, Gaziantep style

Hobotnica Ispod Peke BALKANS slow-cooked octopus

—Hurmašice BOSNIA HERZEGOVINA syrup cakes


Icli Köfte TURKEY SYRIA LEVANT beef and bulgur meatballs

Imqarrun il-forn MALTA pasta, cheese and meat bake – old and new versions

—Injera ERITREA ETHIOPIA sour flatbread


Jegulju na Orizu MONTENEGRO roasted eels on rice

Jollof WEST AFRICA spicy tomato rice with beef / lamb

Judd mat Gaardebounen LUXEMBOURG smoked pork collar with broad bean sauce


Kalamarákia Yemistá AEGEAN MEDITERRANEAN squid stuffed with rice

Kalbsrahmgulasch mit Sauerrahmspätzle AUSTRIA LIECHTENSTEIN veal stew with sour cream dumplings

Khorovats / Mtsvadi / Shashlyk / Šašlykai Шашлык ARMENIA, GEORGIA, LITHUANIA, RUSSIA, UKRAINE TURKEY skewered marinated lamb, beef or pork spit-roasted

—Kibbeh LEBANON SYRIA TURKEY spiced bulgur and meat

Kilusalat ESTONIA BALTIC sprat, potato and onion salad

Kostica Костица MOLDOVA barbecued juicy pork on the bone


—Lepinje / Pide / Pita / Pitta BALKANS GREECE LEVANT SYRIA TURKEY

—Lečo / Leczo / Lescó / Letscho AUSTRIA CZECH REPUBLIC GERMANY HUNGARY POLAND SLOVAKIA SLOVENIA UKRAINE onion, paprika, red pepper, tomato sauce / stew

—L’estocafic / E’stocafi MONACO cod / stockfish stew


Mămăliguţă cu brânză şi Smântână ROMANIA cornmeal, curd cheese, sour cream with bacon

Merluza en Jamón Serrano SPAIN hake in ham

—Mešano Meso SERBIA mixed grill

Moros y Cristianos CUBA CARIBBEAN black beans and white rice

—Mousakás / Μουσακάς / Moussaka / Moussakás BALKANS GREECE MACEDONIA MOLDOVA MONTENEGRO TURKEY aubergine bake

—Mrouzia MOROCCO sweet lamb tagine


Nasi Goreng BALI INDONESIA breakfast rice


Oeufs à la Pipérade BASQUE sweet peppers with eggs


—Quiche avec le Maquereau Fumé et la Bettes FRANCE custard pie with smoked mackerel and chard


—Pastél / Pasteli / Pastelli CYPRUS GREECE sesame snaps

Pečená Kachní Prsa CZECH REPUBLIC roast duck breasts

Peshwari Naan INDIAN SUB-CONTINENT aromatic flatbread

—Pita Zeljanica BOSNIA HERZEGOVINA cheese and spinach pies

—Plovlar Xocalı as Qarası AZERBAIJAN rice with apricot, chestnuts, lamb / mutton, onion, plum, prune, raisin, turmeric

Poronkäristys FINLAND reindeer, potatoes and lingonberry sauce

—Pyshki Piterskiye RUSSIA St Petersburg ‘donuts’


—Ræst lamb FAROE ISLANDS fermented lamb

Ribarski Brodet CROATIA prawns, squid, white fish stew with beans and lemon juice

Risotto alla Po Delta Melon con Gamberetti ITALY rice with Po Delta melon and shrimp

—Rosto GIBRALTAR pasta with meat and vegetables in tomato sauce


—Saté / Satay SOUTHEAST ASIA MAYAYSIA skewered meat with spicy peanut sauce

—Sayadiyah ARABIA EGYPT LEVANT SYRIA fish fillets and prawns with rice

Spaghetti alla Carbonara / Spaghetti Carbonara ITALY USA pasta with egg, cured pork cheek and cheese

Speķa Pīrāgi LATVIA bread rolls stuffed with pork crackling / bacon

—Steikt Ýsa í Raspi ICELAND pan-fried haddock 

—Štruklji Sirovi SLOVENIA savoury / sweet filled pastries


—Teriyaki / Teri Chicken POLYNESIA chicken in sour-sweet fruit sauce

—Tinolang Bangus PHILLIPINES gingered milkfish soup

Tira de Asado / Chimichurri ARGENTINA CHILE PARAQUAY URUGUAY barbecued short ribs / parsley spice mixture

Tiroler Schmarrn AUSTRIA torn sweet pancake

—Topik ARMENIA LEVANT stuffed chickpea and potato balls

Trinxat ANDORRA CATALONIA bacon, cabbage and potato


—Youvarlakia Avgolémono GREECE meat and rice balls in egg-lemon sauce


—Vatapá BRAZIL chicken with prawns in coconut and peanut sauce


—Wellington Pies NEW ZEALAND lamb pies


—Zrazy Зразы BELARUS LITHUANIA MOLDOVA POLAND RUSSIA UKRAINE filled meat rolls

 

Still in Contention

 

 

The recipes featured in Fricot are drafts.
The finals are only available in the electronic and print editions.