La cucina goriziana

Amongst the dishes that should be sampled are the following: the classic bean and barley soup, potato gnocchi stuffed with prunes, risotto primaverile (risotto with spring vegetables) rich with all the first fruits of the Gorizian gardens, and the classic Hungarian goulash, a stew of pork and sanguinacci (a type of blood sausage also called mulis).

GNOCCHI CON LE SUSINE (Gnocchi Stuffed with Prunes)

Ingredients: serves 6
• 1 kilo potatoes
• 300 grams flour
• 2 eggs
• 1 teaspoon butter
• pitted prunes
• salt
• sugar
• cinnamon
• breadcrumbs

Preparation: Make a cone of flour with an indention in center and crack the eggs into the well. Add the melted butter and a pinch of salt; knead dough until smooth and fairly soft. Allow to rest for about one hour. Roll and cut out circles to wrap around prunes. In separate pan brown breadcrumbs in small amount of butter. When browned add sugar and cinnamon. Fill pitted prunes with resulting filling, place on circles and seal. Cook in salted boiling water and remove when they begin to float.