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March 16, 2014


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Frank @Memorie di Angelina

I always found it curious how purple and other unusually colored vegetables revert to their 'normal' color when cooked. Wonder why that is...

Simona Carini

Frank, the purple color is due to anthocyanins, pigments that are water soluble and therefore leach easily during cooking.

diary of a tomato

What I crave now, simply steamed and anointed with some glorious olive oil!

Simona Carini

Simplicity is so often the best recipe, Debra.


Nice-looking diamond! End product looks delicious.

Simona Carini

Thank you, Paz. We are enjoying this dish a lot these days.

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briciole di italiano

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