« insalata di fagioli e tonno / bean and albacore tuna salad | Main | The Peg House sign »

March 25, 2013

Comments

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

martissima

buona sicuramente, e bello il metodo di cottura dei fagioli….aspetto la prossima puntata ^___^

Alicia (foodycat)

That does sound very tasty! I don't know anything about Romanian food!

Cristina

Simona mi piace molto la tua ricetta, l'idea del aneto te la copio.
Grazie per aver partecipato.
Cristina

ami@naivecookcooks

Simona yesterday only I was looking at a packet of mixed beans in supermarket and wondering what can be done with it?! This looks like a very tasty and healthy spread!! Will try soon!

Renard Moreau

[ Smiles ] I LOVE your recipe!

Paz

I have the bread. Now, I need to make this delicious-sounding spread. Yum!

Bread and Companatico

YES!! I would like it A LOT!!! Always looking for new spreads to match with bread. this is going to be made very soon... but I will have to cook my own beans, had bad experiences lately with canned legumes (which is a pity cause I love legumes). thank you for this exotic and super tasty spread!

Simona Carini

Grazie Martissima. La prossima puntata sara' tra qualche giorno :)

Ciao Alicia. All I know is what I've read recently. That's the cool thing about the Abbecedario: it makes me learn about cuisines I am unfamiliar with.

Grazie a te, Cristina.

I recommend it, Ami. We ate it fast and I will make more soon.

Thank you, Renard. I am glad you like it.

I recommend it Paz. You can make this midnight ;)

Barbara, this would go well with any of your beautiful breads. And yes, definitely cook your own beans. Once you try, you'll never go back to canned.

Lori Lynn

Sounds delicious. Especially like the caramelized shallots on top.
LL

Simona Carini

It is, Lori Lynn. For the second batch I made, I doubled the quantities, so it will last a bit longer than the first one.

Frank

Sounds delicious! I've actually made something very similar that I 'made up'—or at least I thought I had... I guess there's nothing new under the sun.

Simona Carini

We are working on yet another batch now. I like that it has a lot of flavor but it is not heavy. Also, by using different herbs you can get a slightly different nuance.

Verify your Comment

Previewing your Comment

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

Working...
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.

Working...

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

Novel Food

  • Novel foodJoin the 42nd edition of Novel Food, the literary/culinary event. Submit your post to me by end of Sunday July 4. Details here.
Get new posts via email
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook