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March 28, 2016

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Claudia

What a simple, yet delicious broccoli preparation, and I would agree with both you and Pellegrini on the subject of Parmigiano-Reggiano. The book did have its highs and lows, but was inspiring to garden more and cook thoughtfully.

Simona Carini

Glad you like my broccoli, Claudia. He was opinionated and inspiring: a good combination, I think.

Amy CookingAdventures

Yum! I love broccoli & the fresh grated Parmesan sounds amazing!

Simona Carini

If you live broccoli, you'll love this dish, Amy. Simple and simply good :)

Wendy, A Day in the Life on the Farm

Thanks again for hosting Simona. Your broccoli is absolutely going on my to make list.

Deb in Hawaii

It ended up being a great choice both from thoughts and discussions to inspiring such wonderful food. Although I didn't always like how Pellegrini expressed himself, he had some interesting and amazing things to share.

Your broccoli looks amazing--I am with you on the Parmigiano-Reggiano. ;-) I only wish broccoli liked my stomach better so I could make and enjoy this.

Simona Carini

You are welcome, Wendy. I hope you'll like it.

Simona Carini

Thank you, Deb. The book certainly stimulated discussion and that's a good thing :) I suspect Pellegrini will remain unforgettable.

Debra

Really lovely dish. I enjoyed the book. Thanks.

Simona Carini

You are welcome, Debra :)

Delaware Girl Eats

Congrats on a courageous choice for Cook the Books Simona. His advise on kitchen garden produce and local ingredients seems just as valid 60 years later and ahead of the times.

Simona Carini

Thank you, Cathy. Indeed, and a good number of other things he wrote feel still valid. He was certainly an interesting person.

Anastasia

Broccoli is one of my most favourite vegetables ever, I'm happy I cam across this recipe just before the season begins!

Simona Carini

Thank you so much for stopping by and for your comment, Anastasia. Broccoli is also one of my favorite vegetables and this recipe showcases it well. Happy broccoli season :)

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