Comments on: What Happens in Siena… Doesn’t Stay in Siena https://www.saltshaker.net/20090709/what-happens-in-siena-doesnt-stay-in-siena Casting a little flavor (and a few aspersions) on the world of food, drink, and life Wed, 24 Jan 2018 23:42:35 +0000 hourly 1 https://wordpress.org/?v=7.1 By: I Contorni https://www.saltshaker.net/20090709/what-happens-in-siena-doesnt-stay-in-siena#comment-212506 Fri, 06 Apr 2012 11:34:55 +0000 https://www.saltshaker.net/?p=2588#comment-212506 […] our pasta class on the next day we made pici, the Sienese version of strozzapretti, or “priest stranglers”, coated in breadcrumbs, […]

]]> By: dan https://www.saltshaker.net/20090709/what-happens-in-siena-doesnt-stay-in-siena#comment-188850 Sun, 12 Jul 2009 03:52:38 +0000 https://www.saltshaker.net/?p=2588#comment-188850 Definitely a similar style of preparation! Also the banana “springroll” that I like doing for Southeast Asian dinners.

Hmmm… a five course dinner of springrolls with different fillings? 😉

]]> By: Amy https://www.saltshaker.net/20090709/what-happens-in-siena-doesnt-stay-in-siena#comment-188847 Sun, 12 Jul 2009 03:10:46 +0000 https://www.saltshaker.net/?p=2588#comment-188847 Dan – this dessert looks like a sweet cousin to your savory, deconstructed moussaka.

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