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April 21, 2011

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Heather

That looks so fresh and wonderful.

Paula

I'm adding "schiattariciati" to my list of favorite Italian words, right up there with "chiacchierare."
Actually, the sauce is similar to the kind my relatives in the north used to make for "every day" dinners - quick, fresh, simple.

Jozee

Lucky me! I had this wonderful meal and it is as delicious as it looks. There was a lot of hard work put into it but oh, the results - magnificent!

Saittole

Great recipe, looks delicious! the nonna homemade pasta is priceless...

Anyway "schiattarisciare" mean fry slightly more than squished, you should also try red peppers and tomatoes schiattarisciati ;)

Kathy

Saittole - Thank you for the clarification. I was getting it confused with the word schiacciare. When spoken, I didn't hear the difference. Then, when Claudia gave me the spelling, I wondered why "tt" was in the word, but still never thought it actually meant anything but squished....as the tomatoes do look squished on the plate. I will also make a note in the post.

Paula - You might need to have two favorite words...schiacciati (squished/smashed) and schiattarisciare (to slightly fry). :-)

Jozee - Ahh, thanks. I guess I'll keep feeding you :-)

Janet File

It's as if every single dish has a story to tell, and as you eat it, your mind travels far and wide. It reaches out to the people and events that helped shaped the dish. Oh, that's quite a thrill just thinking about it. Your dish is lovely, even inspirational. I just love it when you said how the tomato tends to explode in the sea of extra-virgin olive oil. It'll really make the Pugliese pasta exquisite!

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