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Simona Carini
Northern California
An Italian transplanted in Northern 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
Grazie, Elena. Mi ricordo negli anni in sui ho abitato a Milano che la verza era molto usata. Per me era una novità: mia madre non la cucinava. Ogni tanto faceva il cavolo cappuccio in insalata, tagliato fino fino, che per me quindi era un po' esotico :) Adesso d'inverno anche io preparo le diverse varietà di cavolo in varie maniere e sono contenta di aver aggiunto il pipetto al menu :)
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jump to Recipe [versione in italiano] version with purple savoy cabbage (placemat by La FABBRICA del LINO) Pipetto1 is a comforting side dish from Crema (a city in Lombardy, northern Italy): savoy cabbage with a mix of spices (noce moscata, pepe nero, cannella, chiodi di garofano), egg and cheese, perfect for winter. I found different recipes for it and below is my rendition. pretty purple variety of savoy cabbage (placemat by La FABBRICA del LINO) As the photo shows, I have made the dish with both green and purple savoy cabbage and both were excellent. version with green savoy cabbage (ceramic... Continue reading
Posted 4 days ago at briciole
Great choice of recipe. Mushroom risotto is comfort food at its finest :)
Toggle Commented Feb 11, 2024 on Mushroom Risotto with Peas at Delaware Girl Eats
Thank you, Cathy. I'm glad you like my photos :)
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Thank you, Claudia. This is indeed a good choice of recipe for making use of extra greens (a good problem to have :) Thank you, Debra :)
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jump to Recipe [versione in italiano] a lot of dark leafy greens go into this dish (2nd version) (placemat by La FABBRICA del LINO) Our current Cook the Books Club selection is Undercooked by Dan Adhoot1. The book is described as "a collection of hilarious essays about how food became one man’s obsession and coping mechanism, and how it came to rule—and sometimes ruin—his relationships." It was the first time I listened to an audio book read by the author: it was interesting, and in this case, a necessity, I think. I am afraid I didn't find the essays hilarious, rather... Continue reading
Posted Jan 27, 2024 at briciole
I hadn't either, Claudia, before meeting the local farmer who made it (and aged it 3 years). Other legumes can be used, besides the most common soy beans: I've also had green lentil and pea miso from the same source. You can read about what he does here I hope you give celeriac another try. I've been making the recipe above regularly this winter :)
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Making polenta was a kind of ritual in our family. My grandmother would make it in a big copper pot hanging inside the fireplace over coals. Hard to beat on cold winter days. I hope the coming storm is not as bad as the forecast say, Cathy. Stay safe :)
Toggle Commented Jan 9, 2024 on farrecchiata: polenta di roveja at briciole
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Quando li ho visti non ho resistito, Resy. Un gemellaggio culinario :)
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jump to Recipe [versione in italiano] tepary beans and winter vegetables (red dish & vase by @fem_pottery, placemat by La FABBRICA del LINO) I grew up in a region of Italy, Umbria, famous for legumes (fagiolina del Trasimeno, lenticchia di Castelluccio and roveja, to name just a few) and I like all legumes, so it is not surprising that during a visit to Tucson, AZ, I purchased some locally grown white tepary beans. Here are some notes on this special bean (Phaseolus acutifolius): The tepary bean has been handed down for countless generations amongst my Akimel O’Odham (River People, Pima) and... Continue reading
Posted Jan 6, 2024 at briciole
Congratulations on your new blueberry farm, Loris. Your plans for the upcoming trip to Italy sound exciting. I hope you find out everything you need and also have time to enjoy the cities, beautiful Positano and your family there. Thank you so much for visiting my blog and leaving a comment: I always appreciate to hear from my readers :)
Toggle Commented Dec 25, 2023 on mirtillo / blueberry at briciole
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My home region is famous for several specialty legumes, Wendy, including lentils from Castelluccio and tiny beans called "fagiolina". It's paradise for legume-lovers :)
Toggle Commented Dec 20, 2023 on farrecchiata: polenta di roveja at briciole
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jump to Recipe [versione in italiano] a comforting dish with winter vegetables (dish by @fem_pottery, placemat by La FABBRICA del LINO) Cold weather makes me crave comforting dishes, with a solid flavor. This is my rendition of the Turkish dish Zeytinyağlı Kereviz, where kereviz means celeriac (also called celery root) and zeytinyağlı describes the cooking method, in olive oil. Celeriac is a beautiful root vegetable with a mild celery flavor and a sweet note when cooked. It is hard to miss when displayed at the farmers' market. (The photo above is from a few years ago.) As I was experimenting with... Continue reading
Posted Dec 16, 2023 at briciole
Thank you, Claudia :) Roveja is (still) little known in the US. This is an online source: and I found a source of seeds, it you’d like to try growing it Thank you, Debra :)
Toggle Commented Dec 4, 2023 on farrecchiata: polenta di roveja at briciole
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jump to Recipe [versione in italiano] a personal take on a traditional Umbrian dish (dish by @fem_pottery, placemat by La FABBRICA del LINO) Our current Cook the Books Club selection is The City Baker's Guide to Country Living by Louise Miller1. The novel tells the story of Olivia Rawlings, pastry chef in an exclusive club in Boston, who, after losing her job, takes refuge in the town of Guthrie, Vermont. The connection to Guthrie is her friend Hannah, who lives there with her husband. Olivia is hired as pastry chef at the local inn and quickly gets involved in town's activities.... Continue reading
Posted Nov 25, 2023 at briciole
jump to Recipe [versione in italiano] flavorful quinoa served in a ceramic dish by @fem_pottery (placemat by La FABBRICA del LINO) In looking for a recipe that features quinoa1 I found one with an intriguing name: atamalada2 "tamale-like." What I like about this dish is that the quinoa is flavorful but not strongly so and accompanies well other dishes, like roasted vegetables, which I am preparing often these days. perfect as accompaniment to roasted vegetables (placemat by La FABBRICA del LINO) I was also intrigued by the use of aji amarillo paste3 and set about making my own. some of the... Continue reading
Posted Nov 4, 2023 at briciole
I like small-sized desserts: they work so much better for a party than large ones that need to be portioned: great choice of recipe :)
I feel like I've skipped fall this year, having moved from summer temperatures in Italy to winter (wet and cold) home. Your cake looks lovely, Cathy. I like the combination of sweet apples and tart fresh cranberries :)
I am happy about the destination my exploration led me to, Cathy: it's nice to have a versatile sauce in my repertoire :)
Toggle Commented Oct 9, 2023 on red chimichurri / chimichurri rosso at briciole
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Thank you, Deb. I hope Pellegrini would have approved the sauce :) Thank you, Claudia. I like the look of tomatillos but have used only once: I must change that. Thank you for the suggestion :) Thank you, Wendy :)
Toggle Commented Oct 7, 2023 on red chimichurri / chimichurri rosso at briciole
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Simona Carini is now following New Windows & Doors Seattle WA
Sep 23, 2023
jump to Recipe [versione in italiano] red chimichurri (chopped ingredients) (placemat by La FABBRICA del LINO) Our current Cook the Books Club selection is Love & Saffron: A Novel of Friendship, Food, and Love by Kim Fay1. The novel, set on the West Coast in the early 1960's, tells the story of the friendship between two women that develops through the exchange of letters started by Joan, who writes a fan letter to Imogen and encloses a packet of saffron (zafferano) and a recipe. From there, we follow the development of their friendship with the sharing of personal life details and... Continue reading
Posted Sep 23, 2023 at briciole
jump to Recipe [versione in italiano] eggplant and tomatoes: summer on a plate (placemat by La FABBRICA del LINO) The combination of eggplant and tomatoes is a favorite of mine. A summer dish I particularly enjoy is my version of parmigiana di melanzane, where I roast the two main ingredients and use two types of cheese1. A few years ago, I made a Persian dish that brings together eggplant and tomatoes with yellow split pea1. Eggplant is a popular vegetable in the Middle East, as baba ganoush lovers may know. Recently I discovered a couple of eggplant recipes from Afghanistan, including... Continue reading
Posted Aug 12, 2023 at briciole
I have not eaten Ethiopian meat dishes, but the vegetarian ones are excellent, Cathy. And I am with you: tasting foods from other cultures is a nice way of exploring the world :)
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I love it too, Debra, and I hope to explore more dishes in the near future. You're welcome :) Claudia, I'll follow up via email, with some notes on that. I have never tried making injera though it's on my wish list. Mostly I have not found a recipe that looks right and doable. I use teff flour in other ways and like it. I remember eating breadfruit: I didn't realize it's used to make flour, interesting. I hope your experiments turn out well :)
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