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International Cuisine

Exploring the world through food.

Burrata Crustini (A Creamy Cheese Toast)

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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.

A plate of small toast covered with creamy burrata cheese and topped with tomato, avocado, onion and balsamic glaze.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.
5 from 1 vote
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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
Keyword Burrata Crustini
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 382 kcal
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

  1. Arrange 8 pieces of brioche toast or toasted baguette on a platter

  2. Cut the Burrata cheese into 8 pieces and spread on the toast

  3. Slice the tomatoes into slices and place one piece on each piece of toast

  4. Peel and slice the avocado and add a slice on each piece of tomato

  5. Peel and slice the red onion into rings and place over each piece of avocado

  6. Drizzle balsamic glaze over the Burrata Crustini's and serve.

Nutrition Facts
Burrata Crustini (A Creamy Cheese Toast)
Amount Per Serving
Calories 382 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 17g106%
Cholesterol 81mg27%
Sodium 16mg1%
Potassium 264mg8%
Carbohydrates 8g3%
Fiber 4g17%
Sugar 2g2%
Protein 21g42%
Vitamin A 865IU17%
Vitamin C 6mg7%
Calcium 610mg61%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Italian Egg Drop Soup (Stracciatella Alla Romana)

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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.

A tureen and bowl of Italian egg drop soupStracciatella 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.

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 tureen and bowl of Italian egg drop soup
5 from 1 vote
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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
Keyword Italian Egg Drop Soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 155 kcal
Author Darlene at International Cuisine

Ingredients

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

Instructions

  1. In a saucepan, over medium-high heat, bring the chicken stock to a boil.
  2. In a bowl, whisk the eggs, and add the Parmigiano, semolina, nutmeg and lemon zest.
  3. 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.
  4. Adjust the seasoning with salt and pepper.
  5. Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil. Add sprinkle of red pepper flakes if desired.
Nutrition Facts
Italian Egg Drop Soup (Stracciatella Alla Romana)
Amount Per Serving
Calories 155 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 91mg30%
Sodium 429mg19%
Potassium 327mg9%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 4g4%
Protein 11g22%
Vitamin A 315IU6%
Vitamin C 12.7mg15%
Calcium 66mg7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Swallows Nest Pasta from San Marino (Nidi di Rondine)

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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!

a dish full of rolled pasta that resembles swallows nests.

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.

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 dish full of rolled pasta that resembles swallows nests.
5 from 1 vote
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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
Keyword Swallows Nest Pasta
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 997 kcal
Author Darlene at International Cuisine

Ingredients

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

Instructions

    For the béchamel

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

    To prepare the pasta noodles

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

    Putting it all together

    1. Coat the bottom of a large baking dish with 1 cup of marinara sauce.
    2. 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.
    3. 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 Facts
    Swallows Nest Pasta (Nidi di Rondine)
    Amount Per Serving
    Calories 997 Calories from Fat 522
    % Daily Value*
    Fat 58g89%
    Saturated Fat 26g163%
    Cholesterol 133mg44%
    Sodium 1532mg67%
    Potassium 809mg23%
    Carbohydrates 78g26%
    Fiber 4g17%
    Sugar 12g13%
    Protein 39g78%
    Vitamin A 1240IU25%
    Vitamin C 6.7mg8%
    Calcium 409mg41%
    Iron 2.7mg15%
    * Percent Daily Values are based on a 2000 calorie diet.

    Roast Rabbit and Fennel (Conigilio al Forno con Finoccio)

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    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.

    A dish of roast rabbit and fennel

    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!

    A dish of roast rabbit and fennel
    5 from 1 vote
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    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
    Keyword roast rabbit and fennel
    Prep Time 15 minutes
    Cook Time 2 hours 30 minutes
    marinade 12 hours
    Total Time 14 hours 45 minutes
    Servings 4
    Calories 512 kcal
    Author Darlene at International Cuisine

    Ingredients

    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

    Instructions

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

    17. Sprinkle the remaining fennel leaves over rabbit as a garnish and serve sauce alongside rabbit.

    Nutrition Facts
    Roast Rabbit and Fennel (conigilio al forno con Finnoccio)
    Amount Per Serving
    Calories 512 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 5g31%
    Cholesterol 217mg72%
    Sodium 48447873mg2106429%
    Potassium 11574mg331%
    Carbohydrates 15g5%
    Fiber 4g17%
    Sugar 2g2%
    Protein 60g120%
    Vitamin A 155IU3%
    Vitamin C 17mg21%
    Calcium 30102mg3010%
    Iron 421.7mg2343%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

    Torta tre Monti (Wafers with Hazelnut Cream)

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    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.

    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!

    5 from 1 vote
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    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
    Keyword Torta Tre Monti
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 8
    Calories 491 kcal
    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

    1. Open the package of waffled wafers and set aside

    2. mix together the nutella and whipped cream until well combined

    3. Spread the nutella cream over one waffled wafer and repeat with the other layers, leaving the top layer empty

    4. Frost the sides of the wafers with chocolate icing.

    5. Serve the Torta Tre Monti with a scoop of gelato and a cherry on top.

    6. Goes great with Espresso, Enjoy!

    Nutrition Facts
    Torta Tre Monti (Waffled Wafers with Hazelnut Cream)
    Amount Per Serving
    Calories 491 Calories from Fat 234
    % Daily Value*
    Fat 26g40%
    Saturated Fat 18g113%
    Cholesterol 37mg12%
    Sodium 117mg5%
    Potassium 302mg9%
    Carbohydrates 61g20%
    Fiber 3g13%
    Sugar 54g60%
    Protein 5g10%
    Vitamin A 350IU7%
    Vitamin C 0.3mg0%
    Calcium 134mg13%
    Iron 1.7mg9%
    * Percent Daily Values are based on a 2000 calorie diet.

     

     

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