I love dishes like this that have survived literally hundreds of years, with just tiny little changes in the spice or herb depending on what part of Europe you came from, my grandmother from Croatia added a little garlic, in the Nordic countries a bit of Caraway was sprinkled on, I've had it in Ireland with a hand full of minced green onion but always with home made noodles which absorb the flavors better than dried and always with unsalted butter. Americans use salted. I fix this basic recipe at least twice monthly and always add something different to it depending on where I want to travel in my mind. :-)
Was this review helpful?
0 users found this review helpful
I love dishes like this that have survived literally hundreds of years, with just tiny little...