Comments on: Delverde ‘Dish Your Blog’: Mezzi Rigatoni with Saffron Creme, Tuscan Kale and Crispy Prosciutto

By: Joe

Joe — Thu, 21 Feb 2019 03:21:15 +0000

Norma: Thanks for your comments!! I looked in my Sicilian cookbooks with no luck. But if you google –> sfogliatina di mele sicilia
I get a lot of hits. Maybe something there will remind you of the dish. There are so many nicknames for dishes, that name you remember could be from one tiny town.

Good luck!! Joe

By: Norma Cicale

Norma Cicale — Sat, 16 Feb 2019 15:33:40 +0000

Dear Maria and Joe, How great to come upon your blog…truly enjoying every bit of it. I have a problem..can you help? It is an endless search for a Sicilian pastry made at Christmas time called..CASATEDA…( apology for spelling).
They look like apple turnovers except they are fried and filled with ricotta, pistachios, chocolate chips, candied cherries and tiny cubes of candied citron and sugar. The dough..pasta frolla..was rolled out..cut into squares, filled with ricotta mix and sealed around the edges wit a fork..( my job)..chilled, deep fried, placed on brown paper bags refrigerated and served with sprinkled sugar and espresso…..heaven! Is there anyone left on earth who knows how to make these beauties? Grazia tanto!!

By: Pat

Pat — Fri, 06 Dec 2013 08:26:31 +0000

This sounds lovely. Must give it a go.

By: Michele

Michele — Thu, 19 Sep 2013 10:10:27 +0000

In reply to Marie. Grazie, Marie! And to you...very fun to participate in the competition!

By: Marie

Marie — Thu, 19 Sep 2013 02:48:07 +0000

Hi Michele, Your dish sounds absolutely delicious, great combinations and beautiful photographs! Good luck to you!

By: Michele

Michele — Thu, 15 Aug 2013 18:10:22 +0000

In reply to Ciao Chow Linda.

Thanks Linda – it was great fun….good luck and have fun!

By: Ciao Chow Linda

Ciao Chow Linda — Thu, 15 Aug 2013 18:05:43 +0000

Yes, you chose a terrific combo of flavors to complete this challenge. I still haven’t decided what to do with my package, but you’re giving me inspiration to get started.

By: Michele

Michele — Mon, 12 Aug 2013 20:04:42 +0000

In reply to Ellen. Hi Ellen, Thanks for the nice comment about the blog and absolutely can use spinach. You wouldn't necessarily need to massage the fresh spinach but I would also cut it into thin ribbons. The heat from the pasta and sauce will wilt it enough to still give it its texture. Alternatively, if you want it less 'crunchy', you could stir it into the creme sauce just before adding the pasta. That will wilt it even further. Hope that helps! Ciao!

By: Ellen

Ellen — Mon, 12 Aug 2013 19:49:56 +0000

My husband claims to not like kale (I’m not sure he really has tried it), so can I use spinach instead? Would it need to be prepared differently? Thanks, I love your blog!

By: Michele

Michele — Sun, 11 Aug 2013 18:17:06 +0000

In reply to steve. Grazie, Steve!