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May 31, 2022


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Deb inHawaii

This salad is so pretty and looks so refreshing, Simona. Congratulations on 16 years of blogging and thank you for joining in this round of Cook the Books with such a lovely dish!

Wendy M. Klik

It's a gorgeous salad and I love that reading the book inspired you to go back into your past posts.


A perfect summer meal Simona, with a colorful, and delicious salad selection. I'm hoping some of the new vegetables seedlings just planted will survive this heat. One is an heirloom beet rainbow blend, and another an intriguing mustard, "Chinese Bald Head".

Simona Carini

Thank you, Deb :)

Thank you, Wendy :)

Thank you, Claudia. I'll keep my fingers crossed for your seedlings: they both sound intriguing and I'm looking forward to seeing the mature plants. I planted again some leaf lettuce and have been harvesting it. More recently I planted a few zucchini (with low expectations) and bok choy: we'll see what happens :)


Happy 16th anniversary on your blog! Lovely choice for the represenative dish of this marvelous book.

Delaware Girl Eats

Shame on me for not checking out your blog post till now -- I had seen the dish in other places and forgot. Am so impressed you have 16 years going! What longevity. As always, this dish is so beautiful and delicious-sounding

Simona Carini

Thank you, Tina, on both counts :)

Thank you, Cathy. I like when I can bring together my Italian roots and produce from our local farmers :)

Frank | Memorie di Angelina

What a lovely combination of tastes, colors and textures! Alas fava beans aren't very easy to source in these parts, I may need to go for edamame which, believe it or not, are easier to find.

Simona Carini

Apologies for the late reply, Frank. I was convinced I had answered your comment. I am sorry to read fava beans are hard to find in your area. Maybe if you keep asking farmers, they may give them a try. Not only the beans, but also the young leaves are edible. I love edamame so I totally support the idea of using them instead: so interesting that they are easier to find than fava beans :)

Elizabeth (blog from OUR kitchen)

We loved reading Stanley Tucci's book, "Taste"! But how did we miss this salad? And now, of course, we're well past strawberry season. However, our Berlotti beans are just now turning red - I bet they'd work as substitutes for favas. (Favas aren't easy to find here, except dried.) Our farmers' market has really great radishes right now. Hmmm, but what to substitute for the strawberries?

Have you tried Tucci's recipe for Spaghetti alla Nerano (zucchini)? We really enjoyed that section of the book, as well as that lovely pasta. Even though we didn't dress it with Pecorino Romano and Parmigiano-Reggiano cheese - simply because we had a LOT of a really good aged Portuguese São Jorge in the fridge.

This was one of our favourite parts from "Taste":
"I am inclined to confess my feelings about another, even more egregious culinary crime that I have witnessed from time to time. It is the act… (I feel my blood pressure rising as I type. [...] I hope I make it through this without having a mini stroke or worse)… the act… ([...] I'm starting to sweat)… the act… (Breathe, breathe)… of a full-grown adult… cutting their spaghetti!!!!!!!"

Simona Carini

Apologies for the late answer, Elizabeth: your comment was trapped by the blog and I didn't get the usual alert. Fresh borlotti beans are so good! They have a stronger flavor than fava beans. Still, I'd try pairing them with a fruit you have available now: blueberries, maybe? I know beans go well with Asian pears.
Spaghetti alla Nerano was a big favorite among the members of the book club. I have never heard of the cheese you mention: I'd love to taste it.
I admit I am totally Italian when it comes to cutting spaghetti. It's something you internalize as a child :)

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