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September 30, 2010


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What a fabulous blog you have! I love all the Italian recipes.


anche questa, per me, sa tanto di consolazione ;-) domani forse si va a Brixen alla festa del pane così un po' di shopping mangereccio mi farà sicuramente bene........tempo permettendo.....la tua cartolina ha avuto un tempismo ideale arrivando il giorno della partenza del mio "cucciolone", mi ha regalato un simpatico momento, bacione!


This sounds really good. I'm a big fan of barley, and don't cook it nearly often enough.

bellini valli

It looks wonderful Simona!!!


Looks really good and healthy, Simona. I recently discovered dried fava beans myself (don't like the skin, either), but they are very tasty and uniquely pretty (I shot them for the current MLLA image). Barley sounds like a really nice pairing for them.

Thanks for sharing your recipe for September's MLLA.


Very interesting about toasting grains before cooking them. ;-)


Simona Carini

Thanks, Michele, for the kind words.

Ciao Astro. E' una buona idea per l'inverno alle porte. Mi fa piacere che la cartolina sia arrivata in un momento in cui avevi bisogno di sostegno morale, per cosi' dire. La festa del pane mi sembra un buon progetto. Spero che vedremo delle foto a proposito.

Hi Kalyn. I really love barley too and it is a great ingredients in soups.

Thanks, Val.

Ciao, Susan. I saw the photo. Fava beans have an illustrious history in Europe. The next time I write about them I will say something about it.

Ciao, Paz. It is an interesting technique. It speeds up the preparation, as soaking is no longer needed and it intensifies the nutty flavor of barley.

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