« vaniglia pura / pure vanilla | Main | biancore / whiteness »

January 25, 2013


Feed You can follow this conversation by subscribing to the comment feed for this post.


How very interesting -- both the Paul's mix and the idea of a bean gratin. I've never tasted that before.

Frank @Memorie di Angelina

Beans with a crust… sounds scrumptious! Nice to find dishes that are both hearty and healthy.


Beautiful beans, Simona. Can't beat their texture and taste when they are cooked from a dry state, rather than bought canned and used that way. Of couse the latter is faster, but it lacks in that extra spedial taste!

Simona Carini

Ciao Paz. I recommend giving this dish a try to both bean lovers and people who are not quite convinced by beans.

Indeed, Frank.

I agree with you completely, Ana. Once you start preparing beans from scratch, you discover a whole new world.


We love beans! I don't have the variety that you do... This looks and sounds fantastic! Love sage and rosemary - and have both fresh!

Simona Carini

Hi Katie. If the recipe appeals to you, you can try using cannellini, which are called for in the original. Hurrah! for fresh herbs: they really make a difference. And rosemary and sage are quite easy to grow. In fact, I have to prune my rosemary bush often, or it would take up the whole herb garden.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy
Get new posts via email
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook