Rumor has it that there are fifty variations on lefse….or is it five hundred? Most of us in Minnesota are familiar with potato lefse. We have heard that there is a type popular in Wisconsin that’s called hardanger lefse, or maybe it’s just called lefse made without potatoes. It will keep for up to six months and it is softened up by sprinkling with water. I also ready once of a lefse recipe that calls for hartshorn salt (ammonium bicarbonate). I’ve found a reference to thick lefse…it also has a Norwegian name… which is served like cake with coffee. But I can’t seem to run down a recipe.
Archive for April 2010
There are many recipes for pasta fazool, which the older generation of Itallians called pasta e fagioli. It’s a soupy dish, although some versions are a bit thicker. It’s largely vegetarian but there are a few recipes that call for meat.
So what distinguishes pasta fazool from, say, bean soup? For one thing, the beans should be white. And the pasta should be small, like elbow macaroni. Other ingredients include olive oil, garlic, onion, spices, and tomatoes. It’s a peasant dish that utilizes an economical source of protein, and definitely a comfort food. I’m going to make some today.