tag:blogger.com,1999:blog-143501816458248412012-02-15T22:19:42.949-08:00Notes, recipes, eggsperiments, and ... more!Cinziahttp://www.blogger.com/profile/06779029146654238260noreply@blogger.comBlogger101100tag:blogger.com,1999:blog-14350181645824841.post-55781548144006476972009-10-01T19:08:00.000-07:002009-10-01T19:42:23.850-07:00

This post is an oxymoron. The first of October I couldn't find anything better but zucchini blossom? When I was in Italy, I used to buy the small emergent zucchini with still the blossoms on it. I haven't found this flowers very often here, until I started to be a "regular" at the FarmersMarket. I know, I know.. they are not in season any more, but  the other day I couldn't resist. They had a

Cinziahttp://www.blogger.com/profile/06779029146654238260noreply@blogger.com2tag:blogger.com,1999:blog-14350181645824841.post-54334850101800246812009-09-23T23:37:00.000-07:002009-09-28T14:44:54.969-07:00

When I started this blog last year, I didn't immediatly realize how hard could have been for me  write in English; in a understendable English, I mean. So, I gave up. What am I doing here one year later? Well, I really want my "spot". A place only mine where hopefully  I can express myself. Chances are that in one year  I improved my English a bit, and maybe write a post it won't take me

Cinziahttp://www.blogger.com/profile/06779029146654238260noreply@blogger.com0tag:blogger.com,1999:blog-14350181645824841.post-14796648796149079712008-06-02T20:07:00.000-07:002009-09-24T09:59:38.603-07:00

Gazpacho soup usually referred to as gazpacho, is a cold Spanish soup originating in the Southern region of Andalusia. It descends from an ancient Andalusian concoction based on a combination of Bread, Olive oil, Vinegar, salt, tomatoes and bell pepper. It is well known all over the world today. And here I present my version to you: Tomatoes and strawberries gazpacho soup. - 1/2 pound of

Cinziahttp://www.blogger.com/profile/06779029146654238260noreply@blogger.com0tag:blogger.com,1999:blog-14350181645824841.post-62917694682369273002008-06-02T20:03:00.000-07:002008-06-02T20:06:43.913-07:00

For 6 people- 2 pounds of clean and boiled (till tender) squid- 1 yellow diced bell pepper- 2 tomatoes (diced without the seeds or liquid )- 1 coconut- Juice of 1 lime- 7 to 8 basil leaves- 6 tbs of e.v.o.o.- Salt and pepperSlice the squid and put it in a big bowl.Add the bell pepper and the tomatoes.Now open the coconut. Save the coconut milk.Make an emulsion with a 1/4 of cup of the coconut

Cinziahttp://www.blogger.com/profile/06779029146654238260noreply@blogger.com0tag:blogger.com,1999:blog-14350181645824841.post-88136094828304361142008-05-31T15:47:00.000-07:002009-09-24T10:00:52.925-07:00

In late spring and early summer fresh fava beans are plentiful and you can find them in most grocery stores that have a good produce selection. I think one of the best ways to enjoy these incredible, bright green beans is to eat them in a traditional roman pasta that has just a few, but very fresh ingredients. Some folks think that removing the fava beans from the pod and then

Cinziahttp://www.blogger.com/profile/06779029146654238260noreply@blogger.com2tag:blogger.com,1999:blog-14350181645824841.post-87336620372422123442008-05-29T16:39:00.000-07:002008-05-29T16:56:02.833-07:00

Insalata di riso1 cup Arborio rice 1/2 pound small diced green beans (already blanched) 1 cup canned peas1/2 pound italian ham (if you don't find the Italian ham, regular ham would be fine) 1/2 cup kalamata pitted olives (black or green or both) 2 tablespoons of chopped basil1 tablespoon grated lemon zest 1/2 cup small diced Parmigiano Reggiano1/2 cup small diced canned artichokes (marinated in

Cinziahttp://www.blogger.com/profile/06779029146654238260noreply@blogger.com0tag:blogger.com,1999:blog-14350181645824841.post-51932575466364611702008-05-29T16:28:00.000-07:002008-05-29T16:52:55.533-07:00

Ah, the weather is perfect right now, and soon we'll have time to enjoy ourselves. Some of you will take a little vacation, others (like me :!) will work the whole summer! It doesn't matter, we'll always find a way to enjoy these gorgeous days and one of the best -for me- is a picnic.A picnic is always exciting, especially if you find the right spot and you get the right food!I like to have a

Cinziahttp://www.blogger.com/profile/06779029146654238260noreply@blogger.com0tag:blogger.com,1999:blog-14350181645824841.post-92174631308897774862008-05-07T18:43:00.000-07:002008-05-08T12:22:57.828-07:00

Irresistible, still warm and crunchy. Can you hear me bite it? ;)Focaccia doesn't have to be too thick, doesn't have to be too gummy. That's why should be eaten few mins after is out of the oven. Calda e croccante!Yumm!Focaccia(for 2 oven baking sheets)-2 cups semola flour-2 cups unbleached flour-1 tbs dry active yeast-2 tsp of sugar (divided)-1 cup lukewarm water-1/2 cup lukewarm milk-3 tbs

Cinziahttp://www.blogger.com/profile/06779029146654238260noreply@blogger.com7tag:blogger.com,1999:blog-14350181645824841.post-24936669369250393172008-05-06T16:16:00.000-07:002008-05-08T12:44:21.906-07:00

At last, I smell summertime in the air-- the rose bushes are blooming; short sleeve and flip-flops are back! My friend Martha's lemon tree is blooming and is loaded down, under the weight of soooooo many lemons. Well, the good new is that I have tons of lemons too ;)I love lemons. I use lots of lemons in the kitchen, for everything! Last Sunday I used some for a beautiful semifreddo. I hope

Cinziahttp://www.blogger.com/profile/06779029146654238260noreply@blogger.com4tag:blogger.com,1999:blog-14350181645824841.post-34896991016026841072008-04-22T19:37:00.000-07:002008-05-07T19:53:50.864-07:00

The place I like best in this world is the kitchen. No matter where it is, no matter what kind, if it's a kitchen, if it's a place where they make food, it's fine with me. Ideally it should be well broken in. Lot's of tea towels, dry and immaculate. White tile catching the light (ting!ting!)...From "Kitchen" Banana Yoshimoto (1988)And from my kitchen today, please, let me offer you a tiny cup (

Cinziahttp://www.blogger.com/profile/06779029146654238260noreply@blogger.com0