Thursday, May 30, 2013
Favas Two Ways
This year I dragged my feet a bit with the final harvest and James was sweet enough to help not just cutting down the stalks and pods but shelling the beans too. Along with blind baking pie crusts and hand whipping egg whites shelling fava beans is on my list of most hated kitchen chores. Other girls may want jewels or flowers delivered, but to me help shelling fava beans is as sure sign of love as there is.
I used half of those precious beans for a fava featured dinner.
First I made a vaguely minty fava purée served on toasted rounds of homemade baguettes. Simple and delicious. I sautéed the peeled favas in about 1/4 cup of olive oil along with a couple cloves of garlic until the beans were tender, about 5-7 minutes. I poured the cooked favas into the food processor along with a small handful of mint leaves, about 2 TB of parsley and another good glug of olive oil. That smooth purée on spread toasts was topped with a sliver of tangy pecorino cheese and a drizzle of fruity olive oil.
Italy and Eqypt -- favas around the world in one dinner in our little valley.