Yesterday I finally cooked one of my favorite wither dishes: sweet and sour pearl onions! I found frozen pearl onions at Traders’ Joe and immediately decided I needed to get them. Yesterday I cooked them and very happily ate them all (well BF helped, but I am pretty sure I was the one that ate the most).
Today we are back with Cooked in Translation! As you might know, cooked in translation is a monthly event where we interpret a traditional dish. This month Sophie from German Foodie choose Pfannekuchen which basically is the German version of pancakes. To participate link up your own Pfannekuchen or pancake and let your friends know!
What I did was frittatine, little frittate. In Italy, very thin frittate are sometimes used as crepes. Despite the fact that frittata is usually a savory dish, its flavor is actually quite neutral so that these thin frittate can be used a bit like crepes and stuffed with your favorite ingredients.
Of course, similar to crepes, you can layer fritattine with savory ingredients, but this time I went for something a bit more unexpeted and made a dessert out of them . I topped the fritatine with yogurt and strawberry jam and got a pretty great and fresh dessert, perfect to round up a dinner.
On a separate note, my Chicken Sausages Giveaway is still open: remember to enter!
So today it is World on a Plate and we are doing Dumplings! Yeah I know we did dumplings last month, but some of us didn’t make it and the theme was so good, we decided to do a repeat. And so this time I am making gnocchi. Not quite the original ones that are made with just regular old potatoes and that you can find here, but a rather popular version made with buttercup squash.
In the usual versions of this variation of gnocchi, regular potatoes are used, but I figured sweet potatoes could only enhance the squash flavor, so I went with those.
For dressing, a popular choice is just butter and cheese with maybe a bit of sage or rosemary. Or you can always go to our friend: pancetta (or bacon). But this time I decided to go for a more unusual broccoli rabe sauce, which is perfect for vegans and meat eater alike.
I should not boast, but I got pretty rave comments from my guests! So go on and try making some yourselves and let me know what you think!
Oh and don’t forget to check out other dumplings from around the world at the bottom of this post! I for one cannot wait to see what dumplings are there in Korea, India, Malaysia, Macedonia, Sweden, USA!