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Duespaghetti
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This looks like a hearty plate of pasta. We used to visit friends in Foggia from time to time, back in the 90s. I wonder if they know of fainelle? We are now curious about them, too.
Toggle Commented May 27, 2013 on pezze rigate / handmade pezze rigate at briciole
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These are delightful! I can only imagine how the sauce gathers inside the cone of the "hat" making each bite full of flavor.
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This is a great post, and an important topic, Simona. At my school, where 85% of students live below the poverty threshold, we rely on the federal programs you mentioned to provide two meals per day to nearly 800 students, and thanks to a federal grant we are also able to provide them with a raw fruit or vegetable snack each day. Chickpeas are such a versatile and economical food option.
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Thank you, Simona! Your persistence in finding the right technique for your garganelli will benefit all of us. I love these little pasta shapes with their ridges running perpendicular, and my mind is already jumping to thoughts of what sauces would happily adhere to them.
Toggle Commented Feb 11, 2013 on handmade garganelli (pasta) at briciole
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We love the idea of dressing up Brussels sprouts with chestnuts and raisins! I suspect that our plates would be clean at the end of the meal, as well.
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We are sold on trying this risotto, and also on obtaining a copy of Tales of Risotto. While we also love risotto, it is not part of our culinary background either so a comprehensive guide would be quite welcome. We agree with your decision to forgo the tomatoes. It gives good reason to make it again some summer when they are in season again.
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We've also made the version with fennel, oranges and olives. However, I am curious to try just orange and olives. It is not only a great flavor combination, but the bright, bold colors render it festive, as well!
Toggle Commented Dec 24, 2012 on insalata di arance / orange salad at briciole
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We also crave chestnuts this time of year and have been perusing recipes that incorporate them. We just splurged and ordered some chestnut flour to make tagliatelle with wild mushrooms. This soup sounds so comforting and delicious!
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I really like that you added the video to your post - it makes it look so easy, and there is something about the tactile experience that makes this very appealing!
Toggle Commented Nov 4, 2012 on trofiette / handmade trofiette at briciole
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I've actually never been to Urbino. You've convinced me that I must visit on our next trip to Italy. The salad looks wonderful - the steamed cauliflower is a nice backdrop to the more strongly flavored anchovies, olives and capers. We were glad to see that you had gotten back home to Perugia recently!
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This has my mouth watering! We may just have to make some this weekend.
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My first thought when I look at the photo of your strascinati is how well they will capture the sauce in their long, narrow cavity, and how delicious they will be as a result. This again is a beautiful photo.
Toggle Commented Jul 29, 2012 on pasta fatta in casa / handmade pasta at briciole
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This looks like a light and refreshing summer dessert. I was glancing at the photo curiously before reading the post to see if you topped the cake with crema pasticcera but was pleasantly surprised to learn that you moistened it with fruit syrup instead.
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What a perfect frittata! It looks just beautiful. I need to try your broiler technique - it seems far easier than flipping! I remember you mentioning this before, and your photo demonstrates that it certainly produces a lovely frittata.
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Lovely post! Your tribute to Italian food is genuine and the spread looks so tasty. We're envious of the freshness of your fave. And garlic scapes - what a novelty!
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This looks so tasty. It is the toasted bread at the bottom of the bowl that makes it special!
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I love the creative way you allowed your ingredients to drive this dish. We've encountered so many mentions of fava beans and pecorino this past week, that we finally went out in search of favas and, thankfully, found them today!
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We actually don't have a mezzaluna - this may be a tool we'll need to add when we finally move back into our home and have a new kitchen to work in. We do grow parsley in our little garden, though.
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What an informative post! The mango lassi and the scones are just lovely - beautiful spring colors and the photos are so pretty.
Toggle Commented Apr 1, 2012 on kefir fatto in casa / homemade kefir at briciole
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Perhaps the best thing about pasta is the countless ways in which it can be prepared! Here's to another wonderful round up.
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We love pesto, but consider it a special treat because of the high quantity of oil in it, and therefore don't have it often. Pesto secco is a wonderful alternative! We look forward to trying it. And we agree, it is wise to always have some pesto on hand for a quick and tasty meal.
Toggle Commented Mar 3, 2012 on pesto secco / dry pesto at briciole
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These look just delicious! What a brilliant idea. We also love the black pepper and orange zest combination.
Toggle Commented Feb 28, 2012 on frollini salati / savory frollini at briciole
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What a wonderful post! We are delighted to have a recipe for pasta sfoglia, and a lighter version is perfect, since it is truly a guilty pleasure. Thanks for the mention of our pizzette, too.
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What a prolific blogger you've been these days! We're enjoying these lovely photos and commentaries on your Hawaiian vacation.
Toggle Commented Jan 20, 2012 on miele hawaiano / Hawaiian honey at briciole
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This post brought back such memories! Stefano also grew up with uovo sbattuto as a treat, on special occasions when his mom was able to obtain fresh farm eggs from relatives who lived in the country. He never had uovo sbattuto from store-bought eggs, and his mom sweetened it with a little Marsala, rather than suger. No-one worried about the little bit of alcohol added. Stefano agrees that here in the States, even with organic or farm fresh eggs, it just isn't the same. Although not the healthiest breakfast, a cappuccino e cornetto from a coffee bar in Rome really is something special. At home in Rome, we used to buy biscotti gentilini to dip into our caffelatte for breakfast. We were delighted recently to fine biscotti gentilini on Amazon, but we haven't bought any yet because we just aren't sure we'd be able to resist not eating an entire package!
Toggle Commented Jan 14, 2012 on fare colazione / to have breakfast at briciole
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