« fare la spesa (seconda puntata) / to shop for groceries (part 2) | Main | spianatoia e matterello / kneading (or pastry) board and rolling pin »

February 06, 2008

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Peter

Simona, the apricots and ceci, very interesting combo and quite inviting to my palete.

Also, i always play your recordings...even if someone curses you in Italian it sounds poetic!

baking history

I never tried this combination before, but since I love both dried apricots and ceci I am curious to try this recipe. I also like the nice colors of the finished dish!

Maryann

I didn't like cecis until I was much older also. I think it was the texture that I had to grow into. But I love them now, and I like your dish, Simona :)

Lori Lynn

Hi Simona - I just finished a post with cecis although I called them garbanzo beans. Susan's legume event idea is great!
I clicked on your link to apriums, and learned about pluots too. Thanks, learned something new :)

Simona Carini

Thanks, Peter. I don't think I'll ever record a curse in Italian, though there are some that are quite interesting.

Thanks Manuela: let me know if you try it.

Hi Maryann. Indeed, ceci have a peculiar texture.

Hi Lori Lynn. I just saw your post. I used the word chickpea because it is the first one I learned in English. I am glad you found the link interesting. I love fresh pluots, while I have never seen fresh apriums: I will look for them in the summer.

Christine

Hmmm... I remember this and it was a delicious as it looks!

Marie

Simona, I know I would like this, as I love ceci's! A combo I must try!!

bee

this is a great use of apricots. thanks for the recipe. we cook chickpeas often and are always looking for variations.

Simona Carini

That's right, Christine, I think I made it the first time you and Mr CC came to dinner.

I hope you do, Marie, it is really tasty.

You are welcome, Bee, my pleasure.

Nicole

Happy valentine's day! Thanks for keeping up your wonderful blog!

Laurie Constantino

Chickpeas are one of the best lugumes and can be fixed so many ways - and here you come up with one completely new. It sounds worderful and by using canned ones, which I don't think affects the flqvor negatively; this dish may be quick but it is delicious .

Simona Carini

Thanks Nicole for your kind words.

Hi Laurie. Indeed, using canned chickpeas and chopped tomatoes makes the preparation quite short, so provided you have the ingredients handy, this is a dish that can be made at short notice.

Lisa

Beautiful beans -- and the addition of the goat cheese to the polenta sounds wonderful.

P.S. I love the blue penguin!

Bellini Valli

As a child and even into my adulthood I didn't like legumes either...but I have turned over a new leaf and eat them with abandon :D

Simona Carini

Thanks Lisa. Blue penguins are really cute.

I feel the same way, Valli, like I have turned over a new leaf.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy

Novel Food

  • Novel foodJoin the 42nd edition of Novel Food, the literary/culinary event. Submit your post to me by end of Sunday July 4. Details here.
Get new posts via email
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook