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August 20, 2010

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Lisa

Hooray, another edition of Novel Food is in the works! Chourmo sounds terrific. Not that you HAVE to do your NF post on it, ha ha.

Until September! :)

bellini valli

I have always loved this idea!!!!!

Cynthia

Ciao Briciola-

ecco, partecipo anch'io. Faro' (per la prima volta) il risotto alla milanese come descritto da Carlo Emilio Gadda: http://www.eni.com/it_IT/attachments/azienda/storia/archivio-racconta/risotto_alla_milanese.pdf
Probabilmente preparero' la variante coi funghi. Pubblichero' il tutto sul mio blog http://smilingeggplant.blogspot.com entro meta'-settembre. Vorrei includere anche una mini-traduzione della buffa ricetta di Gadda ("alla margarina dico no!")

Cinzia
The Smiling Eggplant

Paz

Never heard of Chourmo before. Looking forward to reading more about it and the dish that is inspired by the book. I'm almost finished with Inspector Montalbano's The Terra-Cotta Dog. Loving it.

Paz

Simona Carini

Ciao Lisa. I am still meditating. If I decide too early, then we would not have our usual email discussions and I would miss them ;)

Thanks Val.

Ciao Cinzia e grazie. Terro' d'occhio il tuo blog. Non conosco la ricetta di Gadda.

Ciao Paz. I really like Jean-Claude Izzo and he likes good food, so the novel is a perfect candidate for Novel Food. We'll see what happens.


astrofiammante

Mi sembra di capitare al momento giusto, sto proprio leggendo un libro dove si parla anche di ricette iraniane, se riesco a riprodurne una partecipo volentieri ^_____^ ........ho visto quelle coste più giù bellissime e mai mi era capitato di vederle, pensavo fosse rabarbaro.

Simona Carini

Mi piacerebbe leggere qualcose sulle ricette iraniane, grazie. Le coste "arcobaleno" sono davvero carine. Adesso quando vedo quelle bianche mi sembrano un po' tristi, anche se il sapore e' lo stesso.

astrofiammante

Ciao, Simo non so se sono ancora in tempo ma cpn la complicità del fuso orario potrebbe anche essere, ti lascio il link per la raccolta NOVEL FOOD,
http://viaggiarecomemangiare.blogspot.com/2010/09/tacheen.html

Simona Carini

Grazie Astro: una ricetta molto attraente.

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