« treccia di pane con uvetta e noci / raisin walnut braided bread | Main | cachi "cioccolato" / chocolate persimmons »

October 27, 2013

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

martissima

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!!

bellini

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

debra

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!

Fr@

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

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy
Get new posts via email
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook