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July 07, 2011


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Jann Mumford

Oh, I know these are delicious......I love parsnips and was glad to see you added them.


Looks very very good



Simona, non so se la scala del bovolo e´ riaperta, non ci siamo ancora passati.

Ora sono a Zara in Croazia, che meraviglia!

Devo provare queste carote, sembrano buonissime!

Simona Carini

Ciao Jann. I like them too!

Grazie, Baol.

Ciao Laura. Ho paura di no, conoscendo la velocita' con cui queste cose procedono di solito in Italia. E' uno dei luoghi di Venezia che preferisco, in particolare verso sera. Mi fa piacere sapere che ti stai divertendo in Croazia. Devo dire che queste carote sono proprio buonine :)


Non so se riuscirò a partecipare visto che il mio libro parla di pani e il forno sarebbe in vacanza ;-)) ma ti invidio tutte le carotine colorate che a me non è mai capitato di vedere.....mi toccherà venire a fare la spesa lì ?;-)) anche la ricetta mi pare molto profumata, il levistico dovrei averlo in semini abbandonato in qualche angolo....devo cercarlo! mi piacerebbe provarla, abbiamo deciso le vacanze.....Francia americana e Ritorno a NY ;-)


The flavor combinations sounds amazing and it looks very good.

sandi @the whistlestop cafe

I have my Novel Food up... just in the nick of time. A subject we both love!

Simona Carini

Ciao Marta. So che in Italia sta facendo molto caldo, quindi capisco bene l'idea del forno in vacanza. Le carote colorate sono molto carine, soprattutto quelle viola che hanno il "cuore" arancione. Magari le trovi al mercato a NY ;)

Thanks, Susie.

Thank you so much, Sandi!


Mmm! I remember being fascinated in school by descriptions of Roman banquets, and I knew there were surviving cookbooks, but it never crossed my mind to try out any of the recipes myself. This sounds delicious!


Thank you for writing about the SPQR series! I was not aware of these books. What a fun way to learn about Ancient Roman history. I think our 11-year-old may like to read them, also.

Your recipe is very intriguing. The anchovies melted in olive oil is a wonderful addition. I also agree with your decision to reduce the amount of cumin in the recipe. When we have garden fresh vegetables, we should let their flavors stand out.


I've always enjoyed reading about Ancient Roman history. I love your take on this recipe with the ingredients like cumin, cinnamon, the herbs and anchovy fillets. Instead of the parsley leaves, I wonder how it would taste with cilantro. Hmmm...

Simona Carini

Ciao Adele. The recipes are interesting. There is a fair amount of stuff online in English that you can take a little tour of the past.

Hi Cara & Stefano. I was intrigued by the author's choice of historical period. When I melted anchovies in oil I was reminded of a recipe my mother used to make: I would like to reconstruct the recipe.

Ciao Paz. Good question. I cannot use cilantro, because my husband is sensitive to it. Plus, I have parsley in the herb garden. If you do try, let me know.


Yum. I love carrot dishes. I've used cumin with carrots before and I think it's a good combo. Those multicolored carrots from farmers market are indeed so attractive, too. I'm looking forward to getting some when they're available at our market.

Simona Carini

Ciao Lisa. I planted some carrot seeds, but I am not seeing any sign of action in the area where I did it. I would so much like to dig a few of those colored beauties out of my garden!

Debra Eliotseats

Thanks for the link as we all find ancient Roman recipes for Feast of Sorrow.

Simona Carini

You are welcome Debra :) Happy New Year!

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