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Scatola di pasta / pasta tin Scatola di pasta / pasta tin By briciole 05/12/13 17:22 From pasta to plant container Another class at the Loka Yoga studio and another chance to take some photos of the plant containers hanging on one side of the building. After the cookie tin from Macau, a pasta tin from Italy — which gives me the chance to...
Scone con barbabietola rossa, mela e pistacchi / red beet, apple and pistachio scones Scone con barbabietola rossa, mela e pistacchi / red beet, apple and pistachio scones By briciole 05/10/13 19:46 [cliccare il link per andare alla versione in italiano] the photo could be better, but the scones are perfect The recipe started with yet another batch of small red beets freshly harvested and promptly roasted. It went on with an apple too large to eat...
Mana'eesh Mana'eesh By briciole 05/08/13 16:46 Warm and aromatic Dan Leader's Simply Great Breads is a small book, but, true to its title, contains great recipes. Do you remember the pretty bialys and thin grissini featured previously? They came from the same treasured book. Mana'eesh (or Manakish)...
Havarti con aneto / dill Havarti Havarti con aneto / dill Havarti By briciole 05/07/13 16:56 [cliccare il link per andare alla versione in italiano] just sliced Traveling with the Abbecedario culinario della Comunità Europea (European Community Culinary ABC), we've arrived in Denmark (Danimarca). Finally, we are in a country I have visited, albeit...
Annuncio / announcement: Weekend Herb Blogging #383 Annuncio / announcement: Weekend Herb Blogging #383 By briciole 05/06/13 16:16 [cliccare il link per andare alla versione in italiano] This week I have once again the honor of hosting Weekend Herb Blogging, an event started by Kalyn of Kalyn's Kitchen, and now organized by Haalo of Cook (almost) Anything at Least Once. I hope you'll...
Superfici / surfaces Superfici / surfaces By briciole 05/05/13 22:53 Flatbread in progress It was a nice evening. I had just shaped some dough into a tight ball for its final rise before baking, when my photographic eye caught the nice contrast between the two materials in my field of view. (Don't worry, I cleaned my hands...
Annuncio / announcement: Pasta Please Annuncio / announcement: Pasta Please By briciole 05/01/13 17:35 In the sweet month of May, let's make pasta at home. This month, I have the honor of hosting Pasta Please, a pasta-centric event created by Jacqueline of Tinned Tomatoes. Pasta comes in a myriad shapes, some as simple as tagliatelle, other more complex,...
Lorighittas al sugo piccante / lorighittas with spicy hot tomato sauce Lorighittas al sugo piccante / lorighittas with spicy hot tomato sauce By briciole 04/28/13 18:36 Ready to dry Inspiration often comes unexpectedly. When I followed the link to read this post by Aioulik of Trattoria MuVarA (in Italian), I expected to be reminded of some of the great dishes typical of the Sardinian cuisine. The photo of the lovely pasta...
Panini quadrifoglio / four-leaf clover rolls Panini quadrifoglio / four-leaf clover rolls By briciole 04/24/13 16:17 Waiting for the rolls to cool Do you remember the delivery of mail catalogs that was an almost daily occurrence until not too long ago? Annoying as sometimes was, I realize that, as an adult immigrant to the US, I would have not learned about certain brands...
Torta alle noci / walnut cake Torta alle noci / walnut cake By briciole 04/22/13 16:07 [cliccare il link per andare alla versione in italiano] ready to be cut One year, when I was still living in Milan, for my birthday dinner a friend of mine got me a walnut cake. I remember the nice contrast between the soft cake crumb and the crunchy walnuts....
Per la Giornata della Terra / for Earth Day Per la Giornata della Terra / for Earth Day By briciole 04/19/13 16:51 Sweet hills The December day was gray, with a clear wish to rain. The expanse of Briones Park, peacefully empty, was exhilarating for the young woman recently arrived from Milan (that is, me). While people were rushing hither and thither to get all the...
Scatola di biscotti / cookie tin Scatola di biscotti / cookie tin By briciole 04/17/13 16:31 Contained Phoenix Egg Rolls made in Macau There are events that bring life to an abrupt halt. The bombing in Boston is one of those. I thought that sporting events were hallowed territory, but obviously they are not so any more. I took this photo outside...
Cappellacci dei briganti / brigands' hats Cappellacci dei briganti / brigands' hats By briciole 04/14/13 16:48 The hats are made of pasta dough! You look at the image and you want some, right? That's what happened to me: I read about cappellacci dei briganti in the "Encyclopedia of Pasta" by Oretta Zanini De Vita and I immediately made a batch. The word cappellaccio...
Iris bianchi e cavolo nero / white irises and Tuscan kale Iris bianchi e cavolo nero / white irises and Tuscan kale By briciole 04/09/13 14:52 Neighbors at the market Friendly neighbors at the market, fascinating each on its own and striking in their juxtaposition, white irises and Tuscan kale arrested my eyes and made my hands reach for the camera. Darkness and light, ruggedness and smoothness,...
Ceci al pomodoro per fbah / chickpeas with tomatoes for fbah Ceci al pomodoro per fbah / chickpeas with tomatoes for fbah By briciole 04/08/13 17:09 "Nearly one in five children in America lives in households that struggle to put food on the table" (source). This is not a statistics I just learned. I have been sensitive to the problem of food insecurity in this country for quite some time. The Alameda...
Zuppa di zucca / winter squash soup Zuppa di zucca / winter squash soup By briciole 04/07/13 16:25 [cliccare il link per andare alla versione in italiano] creamy winter squash soup Being a winter squash hoarder means I still have "raw material" (materia prima) for soup, though the calendar says it's spring (primavera). Am I really the only one still...
Pane di segale con cumino dei prati / caraway rye bread Pane di segale con cumino dei prati / caraway rye bread By briciole 04/03/13 19:14 Densely good and nourishing Rye bread still tastes a bit exotic to me, like the first time I had a bite, many years ago, during my first visit to Germany. The crumb was dense and the palate detected a slight smoky tone. I can't say I fell in love with it,...
Spianatoia / kneading board Spianatoia / kneading board By briciole 04/02/13 06:07 Working on my kneading board While working on a pasta project, I picked up my camera to record the look of my working space. The two pieces of dough are of a different color, because they are made with a different combination of ingredients. This is my...
Borș / crusca di frumento fermentata / fermented wheat bran Borș / crusca di frumento fermentata / fermented wheat bran By briciole 03/31/13 19:33 [cliccare il link per andare alla versione in italiano] wheat bran My kitchen will never be featured in a fashion magazine and I am fine with that. Even on a good day, it's pretty chaotic. The top of the refrigerator is my fermentation department, where...
Novel Food #18: the finale Novel Food #18: the finale By briciole 03/27/13 16:41 Welcome to the roundup of the 18th 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. Novel Food is about literary works (prose or poetry) that inspire the...

briciole

An idiosyncratic and opinionated dictionary of Italian words related to food, with audio accompaniment - and recipes

Blog: briciole

Duchess of Bread Viscountess of Potato Baroness of Apple Dame of Zucchini Dame of Desserts Dame Dame Squire of Ice Cream Squire of Chicken Squire of Chocolate Squire of Pumpkin Squire of Tomatoes Christmas Menu Challenge participant

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