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3
out of 5
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nice recipe ........but.,
April 18, 2008
By giuseppino
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"a classic venetian dish. Venetian and Classic, not Dalmatian and classic. How can you use an Italian saying, Italian pasta (bigoli) and attribute it to Dalmatia, which, i think, is Croatia (or thereabouts)?
Fresh fennel chopped as finely as the onions, by the way would be the choice, if available, rather than the fennel seeds, and most certainly le molliche, (bread crumbs) are a definite option, though not always used."
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