Comments on: Zaletti from In Late Winter We Ate Pears

By: Lydia

Lydia — Thu, 02 Jun 2011 21:38:23 +0000

I’m so glad you posted this! I used to work for the authors of this book, my sister still works for them, and they are very good friends and lovely people. They spend time in Italy every year and bring back new recipes to their restaurant, and their newest project is grape vines on their property in rural vermont, which they plan to harvest and make into wine. I still use their recipe for pasta alla carbonara, one of my standby quick dishes that gives everyone a good dose of fat and protein – I usually try to make it with brown rice spaghetti, but every now and then I break down and buy the really nice imported semolina pasta made on brass dies. It’s heaven on a plate.

By: Sprouted Grain - Benefits, Preparation and Recipes

Sprouted Grain - Benefits, Preparation and Recipes — Tue, 13 Apr 2010 23:55:24 +0000

[...] Zaletti [...]

By: Julie

Julie — Sat, 26 Sep 2009 13:52:58 +0000

These cookies sound wonderful! Anything you can slice and bake is a winner. Thanks.

By: Michelle @ Find Your Balance

Michelle @ Find Your Balance — Mon, 29 Jun 2009 19:49:49 +0000

I like how you make no apologies and substitute ingredients to make this recipe fit your nutritional requirements. They look lovely!

By: Jenn AKA The Leftover Queen

Jenn AKA The Leftover Queen — Fri, 26 Jun 2009 14:50:43 +0000

They really look beautiful!

By: Bekki

Bekki — Fri, 26 Jun 2009 13:26:41 +0000

“Bake for about 1 minutes?” I have got to make these cookies… and need to know the real baking time.

By: maybelles mom

maybelles mom — Thu, 25 Jun 2009 21:22:35 +0000

Sounds like a very interesting book; i need to find it.