Sunday, February 20, 2011

About Italian Food: Carnevale is beginning...

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From Kyle Phillips, your Guide to Italian Food
And the weather is imperfect -- it rained all day in Tuscany, at least our part of it, and was chilly too, so we stayed in rather than go to a parade. And made Cenci, enjoying them with hot tea.

Almost Wordless Wednesday: Scorzette D'Arancia
Chocolate covered candied orange peel is one of the tastiest nibble-foods I know of, though it is dangerous, because if you're not careful you could suddenly realize you have eaten... Read more

It's Cauliflower Season!
And yes, this is something to get excited about. Cauliflower is rich in vitamin C, to help keep colds at bay, and rich in antioxidants, which are thought to prevent... Read more

Cenci! Or Frappe, Chiacchere, or...
To begin at the beginning, perhaps the best-known Carnival pastries are Cenci (the word means rags), whose many aliases include Frappe, Chiacchere (gossips), Lattughe (lettuce leaves) and Nastrini (ribbons), while Ada Boni, who borrows Pellegrino Artusi's recipe, uses the more poetic "Lover's Knots." They are very pretty when carefully made, so she is probably right.
See More About:  italian sweets  fritters  carnival pastries

Vanilla Laced Apple Fritters, Frittelle di Mela
Fruit fritters are a delightful snack or dessert, and are among the classic Carnival treats too. The recipe calls for apples, but you can also use fresh pineapple, strawberries, bananas, and peaches.
See More About:  italian sweets  carnival pastries  fritters

 


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