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Simona Carini
Northern California
An Italian transplanted in California
Interests: creative cooking, cheese making, bread baking, food writing, blogging, book and box making, kayaking, photography, classical music You can contact me at simosite [AT] mac [DOT] com
Recent Activity
I completely agree, Lisa.
Toggle Commented 8 hours ago on finocchio / fennel at briciole
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E' buono, si' e ti consiglio di provare a farlo Terry. Fammi sapere se trovi le fave egiziane. Io ho appena saputo di un negozio dove forse le hanno e spero di andarci nei prossimi giorni.
Toggle Commented 10 hours ago on ful medames: Egyptian fava bean dish at briciole
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Let me know if you try, Cathy. I am now tempted to move on to rice noodles.
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You are welcome, Lucia.
Toggle Commented 3 days ago on Novel Food #23: the finale at briciole
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Welcome to the roundup of the 23rd edition of Novel Food, the literary/culinary event that Lisa of Champaign Taste and I created in 2007 and that I continue to host with great pleasure, as it brings together two of my passions: literature and food. Novel Food is about literary works (prose or poetry) that inspire the preparation of dishes. Like all its predecessors, the current edition includes a lovely set of posts, each describing a literary work that the blogger read and the dish that the reading inspired. Please, follow me on a short literary/culinary tour. For each contribution, I will... Continue reading
Posted 3 days ago at briciole
Grazie, Elena :)
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Grazie Monia. Questi sono davvero divertenti da fare.
Toggle Commented 4 days ago on strozzapreti / handmade strozzapreti at briciole
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Grazie Monia: mi fai arrossire :)
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My other made egg pasta every week, but I did not learn from her, for various reasons, so you are not alone. The good news is that you can learn, with a bit of patience. The recipe for cuzzetielle you saw on Live Like an Italian is a great beginner pasta, or one of the various types of strascinati (see my pasta collection page). Just make a small amount of dough and give yourself enough time to learn (which includes making mistakes).
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Hi Nadine. The only time I have made Asian dumplings I used a wheat flour based dough. I don't know how the dough I made would react to being rolled. However, now you made me curious and I will look around for a recipe to try. Let me know if you have a specific recipe you have seen that you'd like to try.
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Spero di non generare un mostro, Marta ;)
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Grazie Marta :) Le ricette che ho consultato io non parlano di farina di riso glutinoso (sweet rice flour o glutinous rice flour). L'ho usata solo una volta per fare il mochi. So che se una ricetta richiede la farina di riso glutinoso non si puo' sostituire, pero' non so cosa succede nella situazione inversa. Provo a vedere se trovo qualche spiegazione utile.
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Thank you Debra. I guess it is the Italian in me. And thanks for contributing to Novel Food!
Toggle Commented 5 days ago on cecamariti (handmade pasta shape) at briciole
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[cliccare il link per andare alla versione in italiano] western-style broth meets eastern-style rice noodles The eight stop of our World Culinary ABC1 is Vietnam. To celebrate our virtual visit I made bun rice noodles from scratch. Making an Asian pasta had been on my to-do list for a long time. Having found a detailed recipe from a reputable source2, I went to work: the process was interesting and the result quite nice. The original recipe calls for a pound of rice flour, but I applied the rule I repeat in each of my pasta posts3 and quartered the quantities. Ingredients... Continue reading
Posted 5 days ago at briciole
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Thank you, Bianca.
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Thank you, Frank. When I'm in Perugia, I visit a beloved store that has a fantastic array of legumes and there I learned about black chickpeas and other lesser known legumes, some local from Umbria, others from elsewhere in Italy. I should create a page with my recipes for those. Anyway, I found black chickpeas tastier than regular ones. Their skin remains a bit al dente after cooking, so has to like that (I do).
Toggle Commented Mar 19, 2015 on zuppa di ceci neri / black chickpea soup at briciole
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Thank you, Dmitriy.
Toggle Commented Mar 19, 2015 on strozzapreti / handmade strozzapreti at briciole
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Thank you, Lynne.
Toggle Commented Mar 19, 2015 on zuppa di ceci neri / black chickpea soup at briciole
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Thank you so much, Deb!
Toggle Commented Mar 18, 2015 on Annuncio / Announcement: Novel Food #23 at briciole
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Ciao Alicia. Thanks for mentioning Indian black chickpeas. I have never seen them. Based on the images I saw online, they are not quite black, but dark brown. Still, I am curious and I will look for them. Thank you, Deb :) It'll be great to have you join Novel Food.
Toggle Commented Mar 16, 2015 on zuppa di ceci neri / black chickpea soup at briciole
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[cliccare il link per andare alla versione in italiano] a simply good soup (linen napkin from La FABBRICA del LINO) Julius Knipl, Real Estate Photographer1 is the protagonist of Cheap Novelties, The Pleasures of Urban Decay2 by Ben Katchor. The collection of black and white strips reads like a collection of short-short stories simple on the surface, yet haunting like the dripping of a faucet that prevents us from falling asleep. Julius is out all day in a solidly urban landscape of tall buildings grouped into blocks drawn up by roads. Instead of the sun, a myriad light bulbs (lampadine) of... Continue reading
Posted Mar 15, 2015 at briciole
It was a new one for me as well, Frank, but now I am wondering whether I can also make other shapes with it. Thanks!
Toggle Commented Mar 12, 2015 on cecamariti (handmade pasta shape) at briciole
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Thank you, Deb. This was a fun pasta project.
Toggle Commented Mar 11, 2015 on cecamariti (handmade pasta shape) at briciole
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Thank you, Rachel. Glad you enjoyed the post.
Toggle Commented Mar 10, 2015 on cecamariti (handmade pasta shape) at briciole
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Thank you for your kind words, Diane. I am glad to read you enjoy my posts.
Toggle Commented Mar 9, 2015 on cecamariti (handmade pasta shape) at briciole
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