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December 22, 2015


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I'm always fascinated by how different culinary cultures can approach pasta preparation. This technique of dry then wet cooking of noodles is something that shows up in Chinese cuisine as well, and I think it's particularly delicious. Funny that (as far as I know) it never caught on in Italian or other European cookery.

Now if we wanted to add meat, I take it you would add it to the aromatic vegetables and cook the stew that much longer until the meat was tender? Not that I am too anxious to eat more meat at the moment—these past holidays were very carnivorous!

Simona Carini

I am too, Frank. And yes, the result is delicious. The only thing remotely similar in Italian cuisine is the Jewish tradition of sfoglietti, about which I wrote in this article (with recipe): http://theweiserkitchen.com/sfoglietti-italian-pasta-meets-jewish-traditions/ Of course, the reason for drying the pasta is different.

In terms of adding meat, I recommend you look at the recipe that inspired me http://www.mongolfood.info/en/recipes/tsuivan.html, which describes when to add meat.


Dear Simona,
I just found your beautiful blog by chance. I am delighted by all the recipes yet especially also the interest you show for the local traditions, the origin of your food and - as here- the creativity with which you adopt international cuisine.
thank you for sharing your passion. After years in France it is so wonderful to find a similar approach to food, which is not common in countries with a less pronounced food culture (such as Germany)
I also love the chance of being able to pick up some Italian this way. Grazie!

Simona Carini

Dear Astrid, thank you so much for stopping by my blog and for the lovely message you wrote me. It is quite a special to read that something in my blog was useful. I like researching other food traditions and then try to recreate dishes in my kitchen. I also like Italian food of course and living abroad has made me realize what an impact growing up in Italy had on my palate and my approach to cooking. I am fortunate in that I live in a place where I have access to fresh, flavorful produce: knowing the people who grow the food (and often the place where they grow it) inspires me to be creative and respectful. I am delighted to read you find my recording useful. Thank you so much again for your kind words :)

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