Simona Carini's Profile

I've never made spaghetti alla chitarra, Cathy, as I don't have that precious tool. I love the way they look :)

Commented Apr 22, 2022 on Abruzzo’s Lamb Ragu and Pasta alla Chitarra at Delaware Girl Eats

You're welcome, Debra. I recommend the salad. It's now a regular in my rotation — in fact I had it for dinner tonight :) I find bunches of red beets irresistible, Cathy, and carrots too. Fresh and light, indeed: this salad is perfect in that respect. I think after winter we crave color and red beets certainly deliver that :)

Commented Apr 10, 2022 on red beet, carrot, apple and egg salad / insalata di barbabietole rosse, carote, mela e uovo sodo at briciole

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Indeed, they are, Claudia and they are great in combination with so many vegetables. I bought a large bunch at the farmers market yesterday: they are irresistible with their lovely greens :) I hope you try the salad, Tina: I usually roast enough vegetables to make two portions. It's become a regular in my salad rotation. I am glad you plan to participate again in CtB :) Thank you, Wendy :)

Commented Apr 3, 2022 on red beet, carrot, apple and egg salad / insalata di barbabietole rosse, carote, mela e uovo sodo at briciole

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red beet, carrot, apple and egg salad / insalata di barbabietole rosse, carote, mela e uovo sodo

jump to Recipe Colorful salad: the view from above (placemat by La FABBRICA del LINO) Our current Cook the Books Club selection is the spy novel Red Sparrow by Jason Matthews1. I chose this book for our Club in early June 2021. I had no idea that by the time I started reading it, it would feel like current events. It was hard to believe the book was published in 20132. While I am an avid reader of mystery novels, this was my first experience reading a spy novel. I was attracted to it because each chapter ends with a short... Continue reading

Posted Mar 30, 2022 at briciole

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Good luck with your project, Cathy. It is so important to keep family recipes alive. As winter throws its last cold darts, a hearty stew is welcome. Thank you so much for contributing to this edition of Cook the Books club :)

Commented Mar 13, 2022 on Fettine a Stracotto (Italian Boeuf Bourguignon) Warms the Waning Days of Winter at Delaware Girl Eats

This recipe sounds and looks great, Cathy. I agree that potatoes make a nice bottom layer for the filling without the fuss of making a crust. And I like the idea of cutting small squares that can be eaten with your hands :)

Commented Feb 26, 2022 on Crustless Mini-Quiche Squares Make a Perfect Brunch Dish at Delaware Girl Eats

I recommend doing both, Deb. Using different types of winter squash gives you slightly different soups, which is fun :)

Commented Feb 19, 2022 on honeynut squash and red beet soup / zuppa di zucca e barbabietola rossa at briciole

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Thank you, Wendy. You can clearly taste both beets and squash in the soup so I think you'd both be happy with it :) Going to the farmers market is indeed always exciting and inspiring, Cathy :)

Commented Feb 8, 2022 on honeynut squash and red beet soup / zuppa di zucca e barbabietola rossa at briciole

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I hope you find some honeynut squash to try, Deb: it's quite nice. And you're welcome :)

Commented Feb 4, 2022 on honeynut squash and red beet soup / zuppa di zucca e barbabietola rossa at briciole

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Nice recipe, Cathy. I like the idea of rollups and using chard :)

Commented Feb 1, 2022 on Lasagna Rollups Inspired by” Midnight Chicken” for Cook the Books at Delaware Girl Eats

Have fun with your project, Cathy :)

Commented Feb 1, 2022 on Enjoy Parrozzo d'Abruzzo for a Delicious and Authentic Italian Dessert at Delaware Girl Eats

Thank you, Debra. I hope you can find a Honeynut squash to try. It's become one of my favorite squashes. I tend to be messy in the kitchen so I cannot have items that may be irreparably ruined :) I hope the surgery goes well, Claudia. I am with you regarding beets and their greens. That applies also to other root vegetables, like salad turnips, which are favorites of mine :)

Commented Jan 21, 2022 on honeynut squash and red beet soup / zuppa di zucca e barbabietola rossa at briciole

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honeynut squash and red beet soup / zuppa di zucca e barbabietola rossa

jump to Recipe festive colors and bright flavor Our current Cook the Books Club selection is Midnight Chicken by Ellen Risbridger1, a cookbook with stories. The most exciting thing for me related to this book is that I was able to get the electronic version from the library (biblioteca). I am still not sure how I got the various pieces to work, but one day, I clicked on a link in an email and pretty soon I could open the book in my e-reader. I don't think this is the best solution for cookbooks (seeing as the kitchen is not the... Continue reading

Posted Jan 18, 2022 at briciole

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It sounds like you made many people happy with your fruitcake :) The candied cherries make the slices look festive.

Commented Dec 25, 2021 on Fruitcake CAN Make the Holidays at Delaware Girl Eats

Thank you, Cathy. I like coming up with interesting combinations and then trying them out. This one was good :)

Commented Dec 10, 2021 on red Napa cabbage and winter squash with applesauce / cavolo napa rosso e zucca con salsa di mele at briciole

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Thank you, Claudia. I am thankful for our local farmers who grow such beautiful produce. It is quite a joy to prepare dishes with it :)

Commented Dec 3, 2021 on red Napa cabbage and winter squash with applesauce / cavolo napa rosso e zucca con salsa di mele at briciole

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red Napa cabbage and winter squash with applesauce / cavolo napa rosso e zucca con salsa di mele

jump to Recipe a personal take on the cabbage and apple pairing The current Cook the Books Club selection is Cinnamon and Gunpowder by Eli Brown: The year is 1819, and the renowned chef Owen Wedgwood has been kidnapped by the ruthless pirate Mad Hannah Mabbot. He will be spared, she tells him, as long as he puts exquisite food in front of her every Sunday without fail.1 There's the pirate ship's colorful cast of characters — Mr. Apples, the knitting thug; mysterious twins Feng and Bai; and Joshua, who can neither hear nor speak and becomes a sort of adopted... Continue reading

Posted Nov 29, 2021 at briciole

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I didn't know about this, so thank you for bringing it to my attention. It is what this article claims. I don't have any information in support of, or opposition to, what the article says.

Commented Nov 19, 2021 on ruchetta (rucola) / arugula (rocket) at briciole

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Thank you, Debra :)

Commented Oct 18, 2021 on pear tart / crostata di pere at briciole

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I totally agree with you, Cathy, apple desserts are perfect for fall. Freshly harvested apples are so nice. We got a bag from a farm stand yesterday and ph the pleasure of biting into a crisp, juicy fruit! Wow, you were fast with the current selection. Great choice of recipe and great-looking pie :)

Commented Oct 11, 2021 on Apple Desserts are just the thing for Fall at Delaware Girl Eats

Thank you, Cathy. I like the idea of using both pears and apples. Thank you for the suggestion :) Thank you, Claudia. I will check out Webber's other book :) Thank you, Wendy :) Thank you, Terri :)

Commented Oct 8, 2021 on pear tart / crostata di pere at briciole

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Thank you, Marg :) Dear Ana, so good to hear from you and to read about your project. I understand being totally taken by it and not having time for anything else. I hope all is well with you and hope you'll find a bit of time to rejoin our club. A big hug back :) Thank you, Deb. I love pears: when you get one at the right stage of ripeness, it's a true delight. And they cook and bake beautifully :)

Commented Oct 3, 2021 on pear tart / crostata di pere at briciole

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pear tart / crostata di pere

jump to Recipe the simple elegance of a crostata always wins at the table (placemat by La FABBRICA del LINO) The current Cook the Books Club selection is Midnight at the Blackbird Café by Heather Webber.1 On her website, the author explains: The inspiration for this novel came years ago in a song. After hearing the Beatles' "Blackbird" for the first time, it haunted me... I was captivated with the concept of broken wings and how emotional wounds can keep many from being able to metaphorically fly... Blackbird research led me quickly to the Song of Sixpence with its “four and... Continue reading

Posted Sep 30, 2021 at briciole

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Using zucchini instead of eggplant sounds like a great idea, Cathy. I will let you know if I do :)

Commented Sep 30, 2021 on roasted eggplant and tomatoes with cheese / melanzane e pomodori arrosto con formaggio at briciole

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roasted vegetables with za'atar / verdure arrosto con za'atar

jump to Recipe [versione in italiano] the oven and za'atar turn summer vegetables into a flavorful side dish (placemat by La FABBRICA del LINO) Also called wild thyme, za’atar is an herb typical of the Middle East. Chef Yotam Ottolenghi has this to say about it: [Za’atar] has a distinctive, pungent, savoury aroma. Its scientific name, Origanum syriacum, hints at a connection to oregano, marjoram and the like, but, for me, its flavour evokes cumin, lemon, sage and mint.1 Za’atar is also used to indicate a mix composed of the dried herb, sumac (obtained by grinding the berries of the shrub... Continue reading

Posted Aug 10, 2021 at briciole

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