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October 27, 2013


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mitica Simona mi diventi anche food teacher, prenoto un corso per quando vieni in Italia, io e Brii saremo 2 allieve disciplinate …. (che forse mi conviene parlare per me ^_____^ ) comunque io questi li servirei come dolce, originalissima ricetta!!


I had dumplings of a different beast last night (perigees) but pasta is on my radar.


What an interesting filling! I just dehydrated some husk tomatoes that might be lovely in these...

tami weiser

This is a wonderful recipe, Simona. It made me think of holiday fare. In Latin America sweet dried fruits are added to normally to otherwise savory dishes ( Tamales).
I love this blog!


Deve essere buana anche questa versione con la frutta secca.

Simona Carini

Ciao Martissima. Devo ammettere che insegnare mi piace molto. Prenotazione accettata. Certo che si possono servire come dolce. Grazie per il commenot: aggiungo una nota al post. Buon weekend!

Ciao Val. Pierogi are on my list of things to do. Thanks for reminding me.

What a great idea, Debra. Let me know if you try.

Ciao Fr@. Si' anche questa e' una buona ricetta.

Simona Carini

Thank you, Tami :) In the same area, they also make potato gnocchi with a fruit filling.

Joe Skerl

Looking for a recipe for a slovenian style perogie. It is filled with chicken meat. Original recipes use cows heart and lung bolded, then ground up and fried with onion,garlic and egg.

Simona Carini

Hello Joe and thank you for your comment. I have a recipe for pierogi, but a vegetarian version. You can see it in this post: http://www.pulcetta.com/2014/07/pierogi-ripieno-verdure-vegetable-pierogi.html

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