Quiche Lorraine
Quiche lorraine (named after the Lorraine region of France) is a popular variant that was originally an open pie with eggs, cream and lardons. In English-speaking countries, modern preparations of the dish usually include mature cheese (Cheddar cheese often being used in British varieties), and the lardons are replaced by bacon.This version uses bacon […]
Passatelli in Brodo
In Bologna, Italy, we tasted delicious home-cooked passatelli in brodo. Made with stale bread, cheese, eggs, broth, and little else, the dish exemplifies cucina povera, or peasant cooking. Passatelli are cylindrical dumplings—like fat, short spaghetti—made by extruding dough through smallish holes; the dumplings are simply poached and served in chicken broth. We highly recommend using […]