October 2006

Sun Mon Tue Wed Thu Fri Sat
1 2 3 4 5 6 7
8 9 10 11 12 13 14
15 16 17 18 19 20 21
22 23 24 25 26 27 28
29 30 31        

Search Il Forno with Google


My Online Status

Photo Albums

Webrings


  • « # blogs that cook ? »


  • Creative Commons License
    This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 2.5 License.

  • Listed on BlogShares


  • Food & Drink Blog Top Sites
    Directory of Food/drink Blogs
    RankingBlogs.com :: Defining Your Blogs Worth: TopSites:

Blog powered by Typepad

« Tiella Gaetana. | Main | Pizzeria Da Salvo »

July 03, 2006

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d83420383753ef00d834d24e9969e2

Listed below are links to weblogs that reference Telline (wedge shells) and spaghetti:

Comments

kalyn

Loved reading this. It's the first time I've heard of Telline.

Alberto

Kalyn, I am happy you enjoyed the post. Learaning about new dishes and ingredients is one of the things I love food blogs most for. I try to contribute a little on my own :-).

LPC

It's the first time I've heard of Telline too... They look quite small. How does it taste compared to mussels?

Alberto

LPC, they are indeed small. The taste is not very similar. I find mussels to be pretty meaty , with a more subdued sweetness and the aroma is dissimilar. I think vongole (carpet clams, in English) are a more fitting comparison taste-wise.

Gia Parsons

When I first saw these I thought they were cute. The hubby loves them, if I do the work of getting most of the flesh from the shells, there can be a million of them. But they taste really of the sea and should not be missed. I love the photo.

Alberto

I think the hubby should do his share of work. Earning your taste of telline makes them taste even better ;-).

marja

Where can I buy Telline? I love them and had them in Europe frequently.

Any ideas?

The comments to this entry are closed.

Content for sale


  • Buy content through ScooptWords

    Creative Commons License

Subscribe to Il Forno