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February 24, 2009


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Laurie Constantino

Such a beautiful spread - it would be a lovely way to start a meal!


This is lovely! I remmember tasting something similar in a Romanian restaurant several yrs ago-a more basic mash of the beans with Garlic (Im not sure as to the exact components).It seemed to be somewhat of a traditional dish,I remember it to be delicious,Im sure that this more elaborated version is even better!
delighted to hear about this event ,maybe I will still manage to participate myself.. :) Grazie,Mia


Yum! Wonderful contribution to the food blogging event.


Simona Carini

Thanks, Laurie. I served it for dinner a few days ago and it was appreciated by the guests.

Hi Mia. I must admit I don't know any Romanian dish. You've got me curious now: I will try and find something about it. The event occurs every month, with a different host and it is a lot of fun.

Thanks, Paz!


I love white beans in any form - even pureed and as a pasta sauce. The roasted red pepper was brilliant!


Yes,actually your post has gotten me re-intrigued aswell..I will try and see if I can track it back down,and let you know! :)


Got it..
The traditional Romanian equivalent dip is called ''Fasole batuta'',seems there are several versions of preparations,mainly either with onions or with garlic,and some even tainted by the use of tomato/or paprika! The one I recall was white with plenty of garlic.Most of the recipes on the net are in Romanian..so I found these 2 in English-



I just love to see how cultures coincide like that!Interesting isnt it?
Hope this helped to quench your curiosity,I know it has taught me some,thanx!


I adore bean dishes in any form, so this is for me! Your addition of the red pepper sounds (and looks) just right. How wonderful.


Very creative, Simona! A versatile recipe. As great as it is as a starter or snack, I can also see this lovely spread rolled up in thin omelets for a brunch or simple supper. Just add salad and bread.

Thanks for sharing it for MLLA8!

Lori Lynn

Gee, I wrote about baked potato beans but I just referred to the style, I never thought to combine them. Excellent idea, Your recipe sounds terrific.


I hope you werent offended by me bringing here other recipes,I was so excited, I might have gotten carried away.Please forgive me,I hope you know I did not mean to be insensitive.Mia

Simona Carini

Thanks, Katie, for the nice words.

Thank you so much, Mia, for your research and the interesting results. Part of my curiosity about the dish you mentioned is linguistic. Romanian is a Romance language. The Italian fagioli and the Romanian fasole come from the same Latin word. The word batuta is also interesting. It reminds me of the Italian battuto, which is prepared by finely chopping lard (battuto di lardo), vegetables or other ingredients. And you are absolutely right, it is nice to see coincidences between cultures.

Thanks, Lisa. I am partial to roasted bell peppers.

You are welcome, Susan, my pleasure. Indeed, I had a couple of tablespoons left over, so I mixed them with a couple of eggs and made a frittata.

Thanks, Lori Lynn.

Dear Mia, just the opposite: I was thrilled. I love learning new things and your contributions gave me the chance of talking about the Romanian language, which is a fascinating argument for me. Please, keep being carried away.


I also find these revelations another fun and interesting way to continue to 'travel' and explore all the origins ,where they meet and where they disperse..
Taking it up a notch,The word I know in arabic for beans is 'Fasoulia'.I never thought of it`s origins,but now that you mention it,it seems that it also derives from latin! I find that a bit weird,though..I dont see the connection..?
This might interest you

Simona Carini

Thanks Mia. That is an interesting book. The way languages evolve is endlessly fascinating.

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