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August 10, 2010

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Ivy

Very interesting Simona. I didn't know that you can cook the stalks on their own. Must try this next time I get chard.

bellini valli

Thank you for bringing this colourful and tasty contorno dish to our Eat, Pray, Love challenge Simona. I also didn't think to eat the stalks of the chard but I will watch for them the next time I am at the farmers market.

Laura

Simona, le coste sono molto buone e salutari. Peccato che in casa mia non le mangiano volentieri cosi' non le faccio mai o quasi.

Mi fa cosi' ridere che in Italia non ci sia la varieta' che c'e' qui, e cosi' esistono le coste solo bianche. Ho mandato tantissimi semi di pomodori di ogni tipo a mio papa' e per fortuna li apprezza. Ogni volta che abbiamo un ospite Italiano faccio le patate viola e altre cose comuni con colori diversi. Gli Italiani mi sorprendono per la loro cocciutaggine nel non voler provare cose diverse nonostante l'amore per il mangiare. Ho assistito ad uno scambio su facebook a proposito dei pomodorino viola/neri, in sostanza non piacevano perche' non erano rossi. Preferisco l'arcobaleno di colori qui in America all'uniformita' dell'Italia.

Buon Appetito!

dining room table

I tried that stalks when I was in Italy. I was so surprised in the unexplainable taste of it. It is so delicious. I am wanted to try it again but I can’t find it in our place.

Christine

A beautiful way to use a so often overlooked part of chard.

Simona Carini

Ciao Ivy. I am glad I showed something that is not very well known. I hope you try it.

You are welcome, Val. It was my pleasure.

Ciao Laura. Anche a me e' nota la cocciutaggine degli italiani e anche io amo provare le verdure colorate. In questo momento sto facendo delle scorpacciate di pomodori ciliegia di varieta' diverse: una delizia. Proprio ieri sera abbiamo mangiato dei black cherry buonissimi. Concordo: viva i colori!

Thanks, Christine.

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