« zabaione / zabaglione (or sabayon) | Main | weekend nell'Oregon meridionale / weekend in Southern Oregon »

August 19, 2009


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

Lori Lynn @ Taste With The Eyes

Ah, it's good to be back. This is exquisite! Macerated pluots with Marsala, I might just want that with ice ream.


ciao Simo, questo formaggio trasformato in crema dolce mi stuzzica parecchio, ormai sei diventata una formaggera provetta ^_________^ complimenti, bacioni.

Simona Carini

Hi Lori Lynn. I love pluots and plums pretty much any way. I recently visited Minneapolis and Ashland and in stores in both places, California stone fruits were the stars, which reminded me of how lucky we are to have such wonderful fruit grown here.

Ciao Astro! Sei tornata dalla Cina? Non vedo l'ora di leggere le tue avventure orientali. Questo fromage blanc e' davvero mitico e cosi' versatile: una volta che ce l'hai nel frigo, ci puoi fare di tutto.

anna maria

Che delizia!
Ultimamente ho sempre fame, ma nessuna voglia di cucinare. E` un poco problematico...
Sempre saporito il tuo blog.


I recently tried pluots for the first time - really delicious! So juicy. They'd make a fabulous crostata!


Thank you for this recipe, sounds very delicious! I have plums from my mother's garden in the fridge since Sunday, we'll see if they are gone before I find the time to bake something with them!

I have never made fromage blanch from scratch, your recipe sounds intriguing, wished I had known it back when I was still living in the USA! I did make my own substitute for fromage blanc, from organic yoghurt; Suspending double layers of cheesecloth over a bowl, pouring a quart of organic yoghurt onto the cheesecloth and let it sit overnight in the fridge. I used it as a substitute for what Germans call "Quark" and Austrians "Topfen", even instead of cream cheese for rugelach or mixed with chives for lox and bagels.

P.S.: Would you believe that in Austria I could not find cheesecloth anywhere?
Now I buy it at the pharmacy (Julia Child encountered the same problem back when she lived in France!)


Simona, in risposta alla tua domanda, non ho mai fatto la focaccia veneziana. C'e' un pasticcere a venezia che e' famoso per la sua focaccia. Quasi quasi gli scrivo per sapere se mi fa fare l'apprendista da lui.

Che buone le prugne con il fromage blanc. Devo imparare a fare i formaggi. Specialmente se apriamo un ristorante.

Simona Carini

Grazie Anna Maria. Capitano anche a me giorni nei quali non ho voglia di cucinare e di solito in quei giorni ho una fame da lupi.

Hi Foodycat, I am glad to know pluots are becoming popular: they are indeed delicious ad versatile. I have also been using them to make fruit spread.

Hi Merisi. Labneh was one of the first things I did when I started on the dairy-making path. In this post, you can see a photo of the contraption I came up with to drain it. Interesting that you found cheesecloth in a pharmacy.

Ciao Laura e grazie della risposta. Da qualche parte credo di avere il nome di quella pasticceria. Fammi sapere se riesci ad avere la ricetta. E anche se decidi di cimentarti nel reparto latticini.


Looks tempting!

Verify your Comment

Previewing your Comment

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

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.


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
Get new posts via email
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook