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Amo fare il formaggio Amo fare il formaggio By briciole 09/28/11 15:53 I ♥ making cheese Just unwrapped Last Sunday, I made cheese after a couple of weeks hiatus. The cheese in my hand was made with cow milk and drained in ricotta baskets. The imprint on the surface is due to the cheese netting I have been using recently instead...
Insalata di pomodori, avocado, cetriolo limone e melone Insalata di pomodori, avocado, cetriolo limone e melone By briciole 08/28/11 18:05 Tomato, avocado, lemon cucumber and cantaloupe salad [cliccare il link per andare alla versione in italiano] Remember the beautiful Blush tomatoes from my recent roasted corn salad? I didn't use the whole basket then, so I came up with another combination...
Neufchâtel fatto in casa (in bianco e nero) Neufchâtel fatto in casa (in bianco e nero) By briciole 08/24/11 15:56 Homemade French Neufchâtel The magic of cheese A few days ago, I made a batch of French Neufchâtel while the previous one was still ripening. Each batch resulted in three cheeses, one of which is heart-shaped as a result of using the traditional mold (see...
Prima variazione sul tema insalata di mais arrosto Prima variazione sul tema insalata di mais arrosto By briciole 08/21/11 20:29 Variation I on a theme of roasted corn [cliccare il link per andare alla versione in italiano] This week, I received four ears of corn in my CSA box. I bought two more from the same producer (Neukon Family Farm) at the farmers' market yesterday and then...
Insalata di mais arrosto con cuori di palma, pomodori ciliegia e cetriolo limone Insalata di mais arrosto con cuori di palma, pomodori ciliegia e cetriolo limone By briciole 08/19/11 07:29 Roasted corn salad with hearts of palm, cherry tomatoes and lemon cucumber [cliccare il link per andare alla versione in italiano] As a child, I ate corn at most once a year, if we happened to visit a family of friends, who grew some in their garden, on...
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...
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....
Gnocchetti sperimentali / experimenting with gnocchetti Gnocchetti sperimentali / experimenting with gnocchetti By briciole 01/21/14 07:10 Meditating while making gnocchetti The original gnocchetti are made with semolina flour. After making the original version, I came up with chestnut flour gnocchetti. And now I am working on another version. gathering gnocchetti for transfer to the cooking...
Ftira: pane maltese / Maltese bread Ftira: pane maltese / Maltese bread By briciole 01/19/14 22:14 A really good bread The sky always shone blue and cloudless. The sea was of a blue so intense it was impossible not to want to dive into it. I was on the island of Malta to study English and enjoy a vacation after over a year of working full time as a nurse...
Pane cotto nel forno a legna / bread baked in a wood-fired oven Pane cotto nel forno a legna / bread baked in a wood-fired oven By briciole 11/15/13 15:48 Slices of bread goodness The moment when time stops for a bread baker is when he or she tastes the first slice. You hold the bread in your hands, you look at it closely and evaluate the crust, the crumb, the aroma. Finally, you savor the first morsel. At...
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...
Sagne incannulate di grano arso / burnt wheat sagne incannulate Sagne incannulate di grano arso / burnt wheat sagne incannulate By briciole 09/24/13 15:40 [cliccare il link per andare alla versione in italiano] it was a dark and long pasta It is not only the painter that plays with the colors on his or her palette. The cook does the same with the color of the foods s/he is preparing. Sometimes, the temptation...
Pulla / panini finlandesi / Finnish buns Pulla / panini finlandesi / Finnish buns By briciole 08/20/13 18:35 [cliccare il link per andare alla versione in italiano] pulla: plain and stuffed There is magic in my world to which I will never get used, like sunlight filtering through the redwoods, fog coming into the San Francisco Bay through the Golden Gate, full...
Scone con zucchine novelle e noci / baby zucchini and walnut scones Scone con zucchine novelle e noci / baby zucchini and walnut scones By briciole 07/21/13 09:55 [cliccare il link per andare alla versione in italiano] rustic beauty I owe zucchini: for years I detested this vegetable with unmatched zeal. When I finally learned to appreciate it, I became a devout fan, and every year I try to expiate my early sin by...
Pretzel morbidi / Bavarian-style soft pretzels Pretzel morbidi / Bavarian-style soft pretzels By briciole 06/30/13 18:58 Sesame or poppy seeds? There are two types of books: the ones I find and the ones that find me. The Jane Austen Book Club by Karen Joy Fowler belongs to the latter category. I can't say that it held me spellbound from the first pages. However, it would...
Semi di nasturzio / nasturtium seeds Semi di nasturzio / nasturtium seeds By briciole 06/25/13 15:21 A special treasure hunt Nasturtiums (Tropaeolum majus) are plentiful in my garden this year, and so are ideas for using them. Petals are great to make "stained glass" pasta, and flowers and young leaves have given me a bright orange, spicy vinegar. Seeds...
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...
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,...
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...
Insalata di fagioli e tonno / bean and albacore tuna salad Insalata di fagioli e tonno / bean and albacore tuna salad By briciole 03/22/13 20:43 The right company for kale pesto The first scene brings us to a large rapeseed field. Our eyes luxuriate in the saturated colors of tall yellow flowers under a blindingly blue sky. As our mind wonders where such a beautiful place is, a painful sense of...

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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