San Marino Archives - International Cuisine

Burrata Crustini (A Creamy Cheese Toast)

June 6, 2019 By Darlene at International Cuisine

Burrata crustini makes a lovely appetizer for any occasion. It was how we began our Sammarinese meal. We enjoyed it with a little Prosecco (Italian Sparkling wine) and a toast Saluti which means cheers in Italian.

Burrata Crustini are just little pieces of toast that with a slice of creamy burrata cheese and topped with fresh tomato, avocado, thin slices of red onion and then drizzled with a balsamic glaze.

Burrata cheese is typically made from buffaloes that graze on the plateaus of Apulia in Italy. It is an area that has rich forage for grazing. Here in the USA you will likely find it made from cows milk which is still delicious but if you can find it made from buffalo, I highly recommend it.

Burrata has a soft silky shell wrapped around a creamy center similar to fresh mozzarella cheese but creamier. You will often find it stored in water as it is also a fresh cheese. It spreads beautifully on a piece of toast or bread. The additional toppings simply take it to another level. I love balsamic glaze which adds the perfect amount of sweetness to the bite.

This recipe is so quick and easy and is always a crowd pleaser, you will love it!

Did you know that the tiny Republic of San Marino had three cheese and olive oil exhibits at the Paris World fair back in 1889? If you would like to learn more about the intriguing country of San Marino be sure to check out “Our Journey to San Marino“. You will also find other delicious and authentic recipes.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free. You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A plate of small toast covered with creamy burrata cheese and topped with tomato, avocado, onion and balsamic glaze.

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5 from 1 vote

Burrata Crustini (A Creamy Cheese Toast)

Burrata Crustini makes a lovely appetizer for any occasion, you will love it!

Course Appetizer

Cuisine Sammarinese, San Marino

Prep Time 15 minutes

Total Time 15 minutes

Servings

Calories 382kcal

Author Darlene at International Cuisine

Ingredients

1 lb Burrata Cheese
1 Avocado
1/2 Red onion
2 Ripe Tomatoes
8 pieces brioche toast
1 Tablespoon Balsamic Glaze

Instructions

Arrange 8 pieces of brioche toast or toasted baguette on a platter
Cut the Burrata cheese into 8 pieces and spread on the toast
Slice the tomatoes into slices and place one piece on each piece of toast
Peel and slice the avocado and add a slice on each piece of tomato
Peel and slice the red onion into rings and place over each piece of avocado
Drizzle balsamic glaze over the Burrata Crustini's and serve.

Nutrition

Italian Egg Drop Soup (Stracciatella Alla Romana)

June 6, 2019 By Darlene at International Cuisine

Italian egg drop soup is a true comfort food. Stracciatella alla romana is often whipped up when someone is feeling a bit under the weather. It is a fresh and refreshing soup that you are sure to enjoy. It is one of those recipes where each family has their favorite ingredients they like in their Italian egg drop soup. We loved this quick and easy recipe and will make it often.

Stracciatella actually translates to little shreds. It gets the name because of the way the egg looks when you stir it into the soup. It is also sometimes referred to as rag soup or peasant soup.

This is a recipe that just about anyone can make with ingredients likely on hand. The basic ingredients are chicken broth or stock, eggs 1 for every two cups of broth, Parmesan cheese, and pepper. You can of course add in any additions to your liking. The recipe below is the one I made and like I said we loved it! Some variations include pasta as well.

The recipe that I used comes from the Emilia-Romagna region of Italy where San Marino gets most of its culinary treasures. The tiny country of San Marino is located on the slopes of Mount Titano. It is the third smallest in Europe after the Vatican City and Monaco. If you want to see amazing views it is a wonderful place to visit and is the oldest Republic in the world.

If you would like to learn more be sure to visit “Our Journey to San Marino” there you will also find more authentic and delicious recipes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A tureen and bowl of Italian egg drop soup

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4.34 from 3 votes

Italian Egg Drop Soup (Stracciatella Alla Romana)

A perfect light and refreshing soup that is delicious anytime but loved when feeling a bit under the weather.

Course Soup

Cuisine Sammarinese, San Marino

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings

Calories 155kcal

Author Darlene at International Cuisine

Ingredients

6 cups chicken stock Preferably homemade
3 eggs
4 tablespoons freshly-shaved parmigiano-reggiano cheese
2 tablespoons semolina
1 lemon zest of
1/8 tsp nutmeg
salt & freshly ground black pepper to taste
3 tablespoons chopped flat-leaf Italian parsley
extra virgin olive oil to drizzle
red pepper flakes to sprinkle (optional)

Instructions

In a saucepan, over medium-high heat, bring the chicken stock to a boil.
In a bowl, whisk the eggs, and add the Parmigiano, semolina, nutmeg and lemon zest.
Add the egg mixture, a little at a time, to the boiling stock, whisking constantly. After all the egg mixture is added, lower the heat and cook 1 minute.
Adjust the seasoning with salt and pepper.
Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil. Add sprinkle of red pepper flakes if desired.

Nutrition

Swallows Nest Pasta from San Marino (Nidi di Rondine)

June 6, 2019 By Darlene at International Cuisine

Swallows nest pasta is an original recipe from the little country of San Marino. In Italian it is called nidi di rondine which translates to swallows nest and it gets the name because the rolled up pasta somewhat resembles a swallows nest. Mine, not so much but it truly was a heavenly bite!

Seriously, we absolutely loved this recipe. It was a large pasta noodle that was smothered in an amazing bechamel sauce then topped with fontina cheese and more cheese and a slice of prosciutto and basil leaves. All this is wrapped up into a roll that is supposed to look like swallows nest pasta. A marinara is in the bottom of the baking dish and some put on top with, yes, some more cheese. It is baked and served warm.

We actually had some left over and it was even better the next day, I think a lot of pasta dishes are like that, don’t you?

Did you know that the constitution of San Marino, enacted in 1600, is the world’s oldest constitution still in effect? If you would like to learn more about this tiny little country be sure to check out “Our Journey to San Marino“. It is also known as “the most Serene Republic of San Marino”.. You will also find more delicious and authentic recipes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

a dish full of rolled pasta that resembles swallows nests.

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3.5 from 2 votes

Swallows Nest Pasta (Nidi di Rondine)

A heavenly bite of pasta that when baked resembles a swallows nest, an authentic recipe from San Marino

Course Main Course

Cuisine Sammarinese, San Marino

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings

Calories 997kcal

Author Darlene at International Cuisine

Ingredients

12 lasagna pasta noodles
¾ lb Prosciutto di parma sliced thin
1 1/3 cup Fontina cheese thin slices
12 fresh Basil leaves
1 ½ cups marinara sauce
Parmigiano Reggiano to sprinkle on top

For the Bechamel

3 tbsp all-purpose flour
2 tbsp butter
1 ½ cups whole milk
1/8 tsp grated nutmeg
2 tbsp Parmigiano Reggiano cheese grated
salt to taste

Instructions

For the béchamel

Whisk the milk and flour in a saucepan, then add the butter and place the pan over moderate high heat.
Keep whisking until sauce thickens.
Season with salt, nutmeg and the 2 tablespoons of grated Parmigiano-Reggiano cheese.

To prepare the pasta noodles

Cook a few lasagna pieces at a time in salted boiling water.
Remove with a slotted spoon and place on kitchen towels.
Turn them over to dry on both sides.
Pre-heat the oven to 375°F.

Putting it all together

Coat the bottom of a large baking dish with 1 cup of marinara sauce.
Spread a layer of béchamel on the pasta pieces, then sprinkle with grated Parmigiano-Reggiano cheese and place slices of prosciutto, then basil, then fontina cheese on top.
Roll up each in piece into a cylinder. Place them close together cut side up in baking dish. Continue the process until the dish is full.

Nutrition

Roast Rabbit and Fennel (Conigilio al Forno con Finoccio)

June 6, 2019 By Darlene at International Cuisine

Roast rabbit and fennel may be considered an adventurous dish for some. Rabbit is extremely popular in many places in the world and the tiny country of San Marino is no exception. This was my first attempt at making rabbit and was happy with the results.

I was able to find a rabbit in the frozen section of my local Asian market. Honestly I was a little hesitant to make it as I just love watching rabbits play all around where I live. In my quest for authentic recipes, I decided to go for it. If you are adverse to cooking a rabbit, this recipe would also be wonderful with chicken, just use chicken pieces on the bone.

The first thing I had to figure out was how to cut the rabbit up. I did a search on youtube and found several informative sites to guide me. It was pretty much the same theory as cutting up a chicken, cutting in between joints. I managed to get it cut up into about 8 small pieces. If you are not making to many other dishes to go with this, I would recommend 1 rabbit for 2-3 people. I made it for four which was fine because I had made several other dishes as well, but it would probably not have been enough it was the solo dish.

I also highly recommend seasoning the rabbit the night before you plan to cook it. It really helps impart a wonderful flavor to the rabbit. When you cook it the fennel and onion will make your kitchen smell heavenly. I think it would be lovely with a side of garlicky mashed potatoes as well. The fennel and onions are served with the rabbit as the veggies. In the end, I really think you will love this roast rabbit and fennel recipe.

Did you know that the tiny country of San Marino is completely surrounded by Italy, it has only one neighbor. If you would like to learn more about the tiny country of San Marino be sure to check out “Our Journey to San Marino“. You will also find more delicious and authentic recipes.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Roast Rabbit and Fennel (conigilio al forno con Finnoccio)

Roast rabbit and fennel might seem like an adventurous dish for some, but I was pleasantly surprised. You just might find that rabbit is pretty tasty.

Course Main Course

Cuisine Sammarinese, San Marino

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

marinade 12 hours

Total Time 14 hours 45 minutes

Servings

Calories 512kcal

Author Darlene at International Cuisine

Ingredients

1 rabbit cut into 8 pieces
or 8 chicken thighs

Seasoning the Rabbit

2 large cloves of garlic
2 sprigs of rosemary
1/2 t. salt
1/8 t. pepper
1 Tablespoon olive oil

Cooking the Rabbit

2 bulbs fennel cut into 1 wedges
1 large onion cut into 1 wedges
3 oz. pancetta minced
2 cloves of garlic split
1 t. fennel seeds
1/2 c. coarsely chopped fennel leaves
4 extra virgin olive oil
salt and freshly ground pepper to taste
1/2 c. white wine

Pan Sauce

1/4 c. white wine
1/2 c. chicken stock

Instructions

Put the seasoning ingredients into a blender to make a paste.
Rub on the rabbit pieces, and refrigerate overnight in a zip lock.
Preheat the oven to 350. Use a roasting pan or baking dish large enough to hold the rabbit pieces and onions and fennel.
Place fennel, onion, pancetta, garlic, and fennel seeds around and between the pieces, and put half the fennel leaves on top.
Sprinkle with olive oil, salt and pepper.
Roast 30 minutes.
Add wine, and roast for another hour.
Baste every 15 minutes with pan juices. If pan becomes too dry, add more wine or water.
Raise the heat to 450.
Cook 15 more minutes until rabbit becomes golden brown.
Turn rabbit pieces, and roast another 15 minutes, basting once more.
The fennel and onions should be tender and nicely browned.
Transfer rabbit and vegetables to a heated platter and keep warm in the oven while you make a sauce.
Set the roasting pan over burners on high heat, and de-glaze with the wine and stock.
Scrape any brown pieces from pan and boil down liquid to about half.
De-glaze for 3-5 minutes.
Sprinkle the remaining fennel leaves over rabbit as a garnish and serve sauce alongside rabbit.

Nutrition

Torta tre Monti (Wafers with Hazelnut Cream)

June 6, 2019 By Darlene at International Cuisine

Torta tre monti is a lovely dessert that is considered to be the national dessert of San Marino. It is named for one of its peaks that the tiny county is famous for. It is thin layers of waffled wafers that has a hazelnut and chocolate aka nutella and cream filling. It is glazed with chocolate icing and we served it with a topping of dark chocolate gelato with a cherry on top.

I found round waffled wafers in my local Middle Eastern market. I then used a glass to cut through all 5 of them to make individual servings. It is typically served as one large round, which would be much easier to assemble.

Hazelnuts are common in the region and the mixing of chocolate and hazelnuts has been done for centuries. I used nutella and whipped cream for the filling and chocolate icing for the sides. I simply topped the individual torte’s with a scoop of good Italian gelato and topped it with a cherry.

It was the perfect ending to our Sammarinese meal, we enjoyed it with a little espresso.

Did you know that during both world wars, San Marino remained neutral. It was briefly occupied by German forces in September, 1944 but they were quickly removed by Allied forces in what is known as the Battle of San Marino. If you would like to learn more about this fascinating little country be sure to check out “Our Journey to San Marino“. You will also find more authentic and delicious recipes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Torta Tre Monti (Waffled Wafers with Hazelnut Cream)

Torta tre Monti is considered to be the national dessert of San Marino.

Course Dessert

Cuisine Sammarinese, San Marino

Prep Time 20 minutes

Total Time 20 minutes

Servings

Calories 491kcal

Author Darlene at International Cuisine

Ingredients

1 package Wafers
1 cup Nutella
2 cups Whipped Cream
1 cup chocolate Icing
1 pint gelato
8 maraschino cherries

Instructions

Open the package of waffled wafers and set aside
mix together the nutella and whipped cream until well combined
Spread the nutella cream over one waffled wafer and repeat with the other layers, leaving the top layer empty
Frost the sides of the wafers with chocolate icing.
Serve the Torta Tre Monti with a scoop of gelato and a cherry on top.
Goes great with Espresso, Enjoy!

Nutrition