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There’s been a lot on my plate lately, but I figure any event that is five years running deserves a little attention … and honestly, who doesn’t have room on their plate for a little scoop-or three-of Nutella.
When most people think of Calabrian food, they think of fresh, homemade pasta and super-spicy peppers, however, Calabrian foodies know there is more to love than initially meets the fork. Some of my favorite dishes in Calabria are created with hearty meat, rich cheese, freshly-grown vegetables and legumes and its the marriage of those last two that creates today’s recipe.
As I’ve mentioned over the last few weeks, I’m missing my traditional Texas-style Christmas this year and will be celebrating a Calabrian Christmas for the first time since moving to the bel paese. A few years ago I wrote a four-part series on Calabrian Christmas traditions and since I’m most looking forward to Il Cenone … the traditional Christmas Eve Dinner … , I’m pulling that post from the archives.