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Pane Pane By briciole 07/26/11 00:39 Rye bread with thyme flowers and chive blossoms For the current edition of Cook the Books, we are reading Sarah Addison Allen’s novel Garden Spells. Not unlike a book I discusseda few months ago (Blessed Are the Cheeseakers by Sarah-Kate Lynch), Garden...
Gelato di fragole arrosto all'aceto balsamico Gelato di fragole arrosto all'aceto balsamico By briciole 07/17/11 18:54 Roasted strawberry ice cream flavored with balsamic vinegar [cliccare il link per andare alla versione in italiano] A lovely summer dessert. Strawberry season is in full swing and one of the recipes in which the beloved berries shine is Strawberry ice cream...
Orecchiette alla farina di ceci tostata / toasted chickpea flour orecchiette Orecchiette alla farina di ceci tostata / toasted chickpea flour orecchiette By briciole 04/06/14 23:20 [cliccare il link per andare alla versione in italiano] orecchiette: small beauties of pasta dough Rainstorm: the sky clouds over, knits its brows and then cries unconsolably for hours. rain — finally! A rainstorm has a violent bewitching beauty best admired...
Gnocchetti alla farina di ceci con barbabietole rosse / chickpea flour gnocchetti with red beets Gnocchetti alla farina di ceci con barbabietole rosse / chickpea flour gnocchetti with red beets By briciole 01/26/14 21:23 [cliccare il link per andare alla versione in italiano] half semolina and half chickpea flour You have seen my latest gnocchetti in black and white and you'll learn the details. Traditional gnocchetti sardi (Sardinian gnocchi) are made with semolina flour....
Crescenza fatta in casa / homemade Crescenza Crescenza fatta in casa / homemade Crescenza By briciole 10/09/12 18:50 Savoring the fruit of my labor Crescenza is a soft, rindless cheese from Lombardia that is great to eat on its own, to savor its fresh, milky flavor, or to use in cooking. A few weeks ago, I read this post, in which Ian, one of the participants in the Cheesepalooza...
Frità an bagna Frità an bagna By briciole 04/08/12 19:02 frittata strips with parsley sauce [cliccare il link per andare alla versione in italiano] my "frità an bagna" Continuing our tour of the 20 regions of Italy organized by Trattoria MuVarA, we arrive in Piemonte (Piedmont), whose capital, Torino (Turin)...
Novel Food #15: tortine al cocco e mango Novel Food #15: tortine al cocco e mango By briciole 03/12/12 15:23 Coconut and mango friands "Oh, mamma, that shows you never saw Mr. Thornton. He looks like a person who would enjoy battling with every adverse thing he could meet with — enemies, winds, or circumstances. The more it rains and blows, the more certain we...
Frittata di pasta Frittata di pasta By briciole 03/06/12 16:54 Pasta frittata with pink tagliatelle My first vacation away from my parents, at age 16, was quite adventurous, food-wise. I spent 10 days or so in the Calabrian city of Rossano, and during that time, I tasted for the first time a whole array of foods that...
Polenta taragna Polenta taragna By briciole 02/05/12 17:59 polenta with buckwheat flour [cliccare il link per andare alla versione in italiano] The Romans ate puls made with farro, millet and other grains boiled in water or milk. Corn (granturco) from the Americas was introduced in Europe in the 16th century. Corn...
Pasta sfoglia  alternativa Pasta sfoglia "alternativa" By briciole 01/21/12 00:55 "alternative" puff pasty [cliccare il link per andare alla versione in italiano] I agonized a bit over the title for this post. Marta of Mangiare è un po' come viaggiare (eating is a bit like traveling) whose post inspired me, calls it pasta sfoglia light,...
Funghi prataioli trifolati con formaggella di Tremosine Funghi prataioli trifolati con formaggella di Tremosine By briciole 10/23/11 18:11 White mushrooms with cheese formaggella di Tremosine [cliccare il link per andare alla versione in italiano] Variation on the theme of funghi trifolati During my visit to my home town of Perugia, I had access to a kitchen, I don't have a lot of time to...
Ricotta appena fatta (in casa) Ricotta appena fatta (in casa) By briciole 09/14/11 09:17 Fresh homemade ricotta Ricotta money cannot buy (at least where I live) I made this ricotta with the whey left over from making Gouda according to this recipe (using two gallons of milk). The recipe I follow for ricotta is on this page (ricotta from whey,...
Zuppa Zuppa By briciole 07/31/11 17:56 Broccoli and zucchini soup [cliccare il link per andare alla versione in italiano] Hot soup in the summer? Not a surprising menu item, if you are along the California coast, home of the natural air conditioning system called "the fog." Denizens of the areas...
Cagliata / cheese curds Cagliata / cheese curds By briciole 05/22/14 14:43 A quick peek under the cloth When I make cheese, my kitchen acquires a luminous quality. The pearly white of milk and curds reminds me of Galadriel, the royal Elf, as protrayed by Cate Blanchett in The Lord of the Rings movies. I took the photo while making...
Pita Pita By briciole 05/20/14 16:06 Pita stuffed with Crescenza cheese The country we are currently visiting in our virtual European Community tour is Greece (Grecia). And this time I can say: I've been there! I shared images and impressions from my recent visit to the island of Samos in...
Spaetzle al burro e parmigiano / spaetzle with butter and parmigiano Spaetzle al burro e parmigiano / spaetzle with butter and parmigiano By briciole 02/10/14 07:59 My take on a Mitteleuropean classic A family emergency — now under control — wrenched me from my kitchen 12 days ago. I am back at home now, slowly picking up the various threads I had to drop suddenly. The first one was a project that had been on my to-do...
Cachi  cioccolato  / chocolate persimmons Cachi "cioccolato" / chocolate persimmons By briciole 10/28/13 13:36 Reminder : today is the last day to send me your contribution to Novel Food #20: details in this post. they are here! Just in case you think I am pulling your leg: see, I told you! And this is what they look like in all their orange glory: beautiful and...
Cantucci al cioccolato speziati / almond and chocolate biscotti with a hint of spice Cantucci al cioccolato speziati / almond and chocolate biscotti with a hint of spice By briciole 09/29/13 17:58 Please have one, or two Biscotto is a word of Latin origin that means twice-baked: the dough is baked, cut into slices and baked again. (To be precise, cooked means cotto, but in Italian we don't have a specific verb for cooking in the oven; "to bake" is...
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...
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...

briciole

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

Blog: briciole

Princess of Bread Viscountess of Potato Baroness of Apple Baroness of Zucchini Baroness 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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