Comments for Erica De Mane http://ericademane.com A Skinny Guinea Cooks and Tastes All Things Italian Fri, 30 Jul 2010 05:31:34 +0000 hourly 1 http://wordpress.com/ Comment on Ask Erica by Joyce http://ericademane.com/ask-erica/#comment-2859 Joyce Fri, 30 Jul 2010 05:31:34 +0000 http://ericademane.wordpress.com/?page_id=300#comment-2859 Hi Dee. I found a recipe for Barese sausage and I think this might be it. I just typed Sausage Recipes and Formulations into my Search Engine and there was a link that listed a recipe for "Bari Sausage". When I got into the site I followed the prompts for a recipe for Bari Sausage and up popped a recipe using lamb and pork, pecorino cheese, parsley, chopped basil...exact amounts and directions included. Good luck and enjoy! Joyce Hi Dee.

I found a recipe for Barese sausage and I think this might be it. I just typed Sausage Recipes and Formulations into my Search Engine and there was a link that listed a recipe for “Bari Sausage”. When I got into the site I followed the prompts for a recipe for Bari Sausage and up popped a recipe using lamb and pork, pecorino cheese, parsley, chopped basil…exact amounts and directions included.

Good luck and enjoy!
Joyce

]]> Comment on Ask Erica by Joyce http://ericademane.com/ask-erica/#comment-2858 Joyce Fri, 30 Jul 2010 05:04:59 +0000 http://ericademane.wordpress.com/?page_id=300#comment-2858 Hi Dee, My family all seem to use Pecorino as their choice of cheese for everything. That could be what they used in making cervelleta. I'll see if I can find out anything else for you. Joyce Hi Dee,

My family all seem to use Pecorino as their choice of cheese for everything. That could be what they used in making cervelleta. I’ll see if I can find out anything else for you.

Joyce

]]> Comment on Peach Salad with Arugula, Goat Cheese, Almonds, and Basil by Erica http://ericademane.com/2009/08/13/peach-salad-with-arugula-goat-cheese-almonds-and-basil/#comment-2855 Erica Thu, 29 Jul 2010 13:39:22 +0000 http://ericademane.com/?p=1865#comment-2855 Emily, Great place, isn't it? I'll see if I can find out about the Swiss chard. Ciao, Erica Emily,

Great place, isn’t it? I’ll see if I can find out about the Swiss chard.

Ciao,

Erica

]]> Comment on Peach Salad with Arugula, Goat Cheese, Almonds, and Basil by emily http://ericademane.com/2009/08/13/peach-salad-with-arugula-goat-cheese-almonds-and-basil/#comment-2854 emily Wed, 28 Jul 2010 23:30:52 +0000 http://ericademane.com/?p=1865#comment-2854 Hi, had a great meal at Peekamoose on Sunday, agree with you completely. I wonder if you can find out how they do the swiss chard: as a side it was a beautiful almost mousse like texture with little nubbles of stem finely chopped, very sweet and non bitter. Always looking for better ways with chard... thanks Hi,
had a great meal at Peekamoose on Sunday, agree with you completely. I wonder if you can find out how they do the swiss chard: as a side it was a beautiful almost mousse like texture with little nubbles of stem finely chopped, very sweet and non bitter. Always looking for better ways with chard…

thanks

]]> Comment on Ask Erica by Erica http://ericademane.com/ask-erica/#comment-2853 Erica Wed, 28 Jul 2010 12:39:26 +0000 http://ericademane.wordpress.com/?page_id=300#comment-2853 Ruth, Yes. Several farmers who come into the Union Square Greenmarket grow it. It's usually available in late summer, August through September. Migliorelli Farms from Hudson Valley grow it. They also carry the tendrils that are used in soups and pasta dishes. Ciao, Erica Ruth,

Yes. Several farmers who come into the Union Square Greenmarket grow it. It’s usually available in late summer, August through September. Migliorelli Farms from Hudson Valley grow it. They also carry the tendrils that are used in soups and pasta dishes.

Ciao,

Erica

]]> Comment on Ask Erica by Ruth http://ericademane.com/ask-erica/#comment-2852 Ruth Wed, 28 Jul 2010 01:07:16 +0000 http://ericademane.wordpress.com/?page_id=300#comment-2852 I was reading your blog about the long neck squash, called cucuzza. Do you know where to buy it locally in NYC? I was reading your blog about the long neck squash, called cucuzza. Do you know where to buy it locally in NYC?

]]> Comment on Zucchini Pesto with Anchovies and Summer Savory by Jane http://ericademane.com/2010/07/17/zucchini-pesto-with-anchovies-and-summer-savory/#comment-2828 Jane Tue, 20 Jul 2010 03:23:59 +0000 http://ericademane.com/?p=2838#comment-2828 this sounds so delicious -- can't wait to try it. this sounds so delicious — can’t wait to try it.

]]> Comment on Zucchini Pesto with Anchovies and Summer Savory by Erica http://ericademane.com/2010/07/17/zucchini-pesto-with-anchovies-and-summer-savory/#comment-2825 Erica Mon, 19 Jul 2010 13:43:09 +0000 http://ericademane.com/?p=2838#comment-2825 Comment on Zucchini Pesto with Anchovies and Summer Savory by Erica http://ericademane.com/2010/07/17/zucchini-pesto-with-anchovies-and-summer-savory/#comment-2824 Erica Mon, 19 Jul 2010 13:42:29 +0000 http://ericademane.com/?p=2838#comment-2824 Hello Marieta, Sounds good to me. Happy to hear you'll be eating some cooked food. Love to you, ENrica Hello Marieta,

Sounds good to me. Happy to hear you’ll be eating some cooked food.

Love to you,
ENrica

]]> Comment on Zucchini Pesto with Anchovies and Summer Savory by Marieta http://ericademane.com/2010/07/17/zucchini-pesto-with-anchovies-and-summer-savory/#comment-2823 Marieta Mon, 19 Jul 2010 10:26:26 +0000 http://ericademane.com/?p=2838#comment-2823 You have managed to find the perfect english translation for "sofftito" -- "underpinning" ! brilliant ! One is tempted to just say "base". But "underpinning" gets to the base of the idea. Brava, bella ! I will give this pesto a whirl using the provençal sarriette. and alas omitting the anchovy, for which I think I will substitute a grating of pecorino, unless you have a better idea. Baci You have managed to find the perfect english translation for “sofftito” — “underpinning” ! brilliant ! One is tempted to just say “base”. But “underpinning” gets to the base of the idea. Brava, bella !
I will give this pesto a whirl using the provençal sarriette. and alas omitting the anchovy, for which I think I will substitute a grating of pecorino, unless you have a better idea. Baci

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