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Una fetta di panettone Una fetta di panettone By briciole 10/05/11 08:28 A slice of panettone It is rather early to talk about panettone, but I have had the opportunity to taste one now and so I'll write a short Holiday preview. I have always loved panettone: more than any other food, it means Christmas to me. As I wrote in...
Cucinare in trasferta: fagioli pinto freschi al pomodoro Cucinare in trasferta: fagioli pinto freschi al pomodoro By briciole 09/27/11 16:35 Cooking while away from my kitchen: fresh pinto beans in tomato sauce [cliccare il link per andare alla versione in italiano] In my previous post, I talked about our trip to Milwaukee and visit to the Milwaukee Art Museum and Fondy Farmer's Market. At the...
Frittata con pesche arrosto e caciotta fatta in casa Frittata con pesche arrosto e caciotta fatta in casa By briciole 09/18/11 14:48 Frittata with roasted peaches and homemade caciotta [cliccare il link per andare alla versione in italiano] After the success of my gelato with roasted peaches, it was natural to try to use the same fruitful concept in a frittata, like I had done with strawberries...
Crema di mais e peperoni Ancho arrosto Crema di mais e peperoni Ancho arrosto By briciole 09/04/11 18:20 Corn soup with roasted Ancho Magnifico peppers [cliccare il link per andare alla versione in italiano] Two years ago, I wrote three posts on a corn soup. The reason for the multiple entries was the search for a specific texture in the tofu that went with...
Pane di mais fatto in casa in lievitazione Pane di mais fatto in casa in lievitazione By briciole 08/31/11 15:51 Homemade maize bread leavening The magic of bread One of my favorite bread-making books is Dan Lepard's The Handmade Loaf. If you open my well-used copy, you'll probably be hit by a small cloud of flour coming out of the pages. It's a beautiful book, full...
Una pasta veloce per cena numero 226: il riepilogo Una pasta veloce per cena numero 226: il riepilogo By briciole 08/12/11 18:14 Presto Pasta Nights #226: the roundup It's Friday and therefore it's time to share the pasta dishes that I have received in my inbox throughout the week — links and photos, of course, though I certainly wish someone could figure out a way to receive actual...
Farfalle rosa al burro e parmigiano Farfalle rosa al burro e parmigiano By briciole 08/11/11 17:27 pink bow-tie pasta with butter and parmigiano I recently received a gift of three Italian cookbooks, one of which is Pasta fatta in casa (homemade pasta) by Paola Loaldi. The moment I opened this book, I knew I'd have fun with it, as it is full of nice...
Lenticchie Lenticchie By briciole 07/22/11 22:25 Black lentils from Enna with tombo The beautiful black lentils on the right are lenticchie nere delle colline ennesi, black lentils from Enna hills (Enna is a city in the heart of Sicily), an old cultivar that came close to extinction under the pressure...
Novel Food #13: the finale Novel Food #13: the finale By briciole 07/12/11 19:22 First came the announcement, then the various contributions arrived in the mailbox, and finally, today it is time for the roundup of the 13th edition of Novel Food, the literary/culinary event that Lisa of Champaign Taste and I created in 2007. Novel Food...
Insalata di broccoli Insalata di broccoli By briciole 07/05/11 09:07 Broccoli salad [cliccare il link per andare alla versione in italiano] Three weeks ago, on the table of Green Fire Farm at the Arcata farmers' market, there was a small basket with three broccoli heads labeled "first of the season." I put them all in my...
Cibi salutari: cereali integrali e farine integrali Cibi salutari: cereali integrali e farine integrali By briciole 07/05/11 09:06 Healing Foods: whole grains and whole-grain flours This month, I have the pleasure of hosting Healing Foods, a monthly event started in January 2010 by Siri of Cooking with Siri. Each month has a theme, which is chosen by the host. The theme I chose is...
Una pasta veloce per cena numero 219: il riepilogo Una pasta veloce per cena numero 219: il riepilogo By briciole 06/24/11 18:28 Presto Pasta Nights #219: the roundup It's Friday and therefore it is time to share the pasta dishes that I have received in my inbox throughout the week (links and photos, of course, though I certainly wish someone could figure out a way to receive actual...
Mezzi tubi rigati (pasta fatta a mano) / ridged half-pipes (handmade pasta) Mezzi tubi rigati (pasta fatta a mano) / ridged half-pipes (handmade pasta) By briciole 12/16/14 17:12 Sunbathing in the morning on linen (from La FABBRICA del LINO) A recent morning at the beginning of a pasta making session, the gnocchi board on my table gently tugged at my sleeve to remind me of its presence. I picked it up and put it in front of me on...
Biglietti di auguri per le Feste fatti a mano / handmade Holiday cards Biglietti di auguri per le Feste fatti a mano / handmade Holiday cards By briciole 12/09/14 16:04 Stones, shells and paper on linen (from La FABBRICA del LINO) The New Year lies just ahead, inviting and insidious. It will bring us an assortment of joys or sorrows punctuating a sequence of blessedly uneventful days, which we will fill with the wonder...
Crostata con crema all'aceto / vinegar tart Crostata con crema all'aceto / vinegar tart By briciole 12/02/14 17:01 Italianized vinegar pie on Italian linen (from La FABBRICA del LINO) Bob Dollar, the protagonist of That Old Ace in the Hole by Annie Proulx, which is the current selection of our Cook the Books Club, is a shy man confused about his place in the world,...
Focaccia alla zucca con formaggio / pumpkin and cheese focaccia Focaccia alla zucca con formaggio / pumpkin and cheese focaccia By briciole 11/30/14 21:12 [cliccare il link per andare alla versione in italiano] homemade focaccia and cheese on Hawaiian board on Italian linen (from La FABBRICA del LINO) In the fall, I hoard pumpkins and winter squashes: they keep well and are a source of nourishment and inspiration...
Feste fatte a mano / handmade Holidays Feste fatte a mano / handmade Holidays By briciole 11/26/14 22:42 [cliccare il link per andare alla versione in italiano] I made it last year at a wreath-making party Here are three proposals to counteract the consumeristic Holiday drumroll that has started weeks ago: make [some of] your gifts and cards by hand purchase...
Damper: pane australiano / damper: Australian bread Damper: pane australiano / damper: Australian bread By briciole 11/23/14 22:28 [cliccare il link per andare alla versione in italiano] a taste of Australia on Italian linen The third stop of our World Culinary ABC is Australia, a country I visited a number of years ago. Highlights of that trip were: the visit to Sydney and its iconic...
Raita ai cachi / persimmon raita Raita ai cachi / persimmon raita By briciole 11/16/14 22:00 [cliccare il link per andare alla versione in italiano] something sweet & something sour come together in the bowl To celebrate the second stop of our World Culinary ABC, India, I prepared a raita using my favorite fall fruit. Raita is a condiment made...
Scone ai cachi / persimmon scones Scone ai cachi / persimmon scones By briciole 11/11/14 20:26 [cliccare il link per andare alla versione in italiano] fall favorite fruit: an unripe Hachiya (left) and a Fuyu (right) Persimmons make me happy: it's a simple as that. In this recipe, I use some ripe and some dried persimmon and also a new ingredient:...

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 of Pumpkin Dame Dame Squire of Ice Cream Squire of Chicken Squire of Chocolate Squire of Tomatoes Christmas Menu Challenge participant

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