Summer Salad : Insalatona

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Fava beans recipe

Italian Food and Flavours 

Fava beans recipe Cossignanese: Fabio

 

This fava beans recipe is simple but delicious, when I was a boy my mother used to make this all the time in the spring and like many young boys I was reluctant to eat my vegetables. Now though it has become one of my favourite recipes, I cannot wait for the new fava beans and as soon as they are ready in the garden i make this delightful and yet simple dish.

Fava beans recipe

ingredients:

1 kg fava (fresh broad beans)

plenty of good quality olive oil

finely chopped garlic – to taste

splash of white wine vinegar

pepper

fresh mint leaves some chopped some for garnish

Method:

Simply boil the beans in water until they are soft, this will depend on how young and fresh they are. The newest beans need only a couple of minutes, older beans have thicker skins which should be removed, it is easily done. When the older beans are soft, five minutes or so, as soon as you can handle them, squeeze gently between thumb and forefinger and the bean will pop out of it skin. Add all the hot cooked beans to a bowl containing all the other ingredients and toss together, let the flavours mingle for five to ten minutes and serve still warm.

 I like to add a little balsamic vinegar dressing or for variety a little sweet chili sauce.

enjoy! Fabio 

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spinach, garlic, olive oil and chili recipe

Italian Food and Flavours 

Spinach, garlic, olive oil and chili recipe

This Spinach, garlic, olive oil and chili recipe from Le Marche is simple to prepare but the flavours work so well together and the crisp garlic adds a surprising and delightful contrast to the spinach as well as the bite of the chili that this dish will not go without comment. This  makes a good lunch dish or will work as a starter or as an accompaniment to roast or grilled meats.

Spinach, garlic, olive oil and chili recipe

Ingredients:

fresh spinach, about 500g , enough for a side dish or starter for 4, washed and de-stalked

two cloves of garlic crushed and chopped coarsely

olive oil 

2 fresh sliced and 3 dried chilies chopped , add more or less depending on your preference

salt pepper

Method:

Pop the cleaned spinach in a pan of boiling water until it wilts, drain in a colander, as soon as you can, squeeze the water out of the spinach and chop coarsely. In a high sided frying pan, a wok is perfect, heat a good splash of olive oil – not your best and when smoking, fry the garlic and dried chilies until the garlic is golden brown and crispy. Remove the garlic with a slotted spoon and keep to one side, add the chopped spinach with care – there will still be some water with it and it will spit together with the fresh chilies. quickly toss the spinach in the flavoured oil to coat and heat through, a couple of minutes. Turn off the heat and add some more – good quality olive oil and toss again, then serve topped with the reserved garlic.

While the recipe here is for spinach only you can use the same method for spinach with other spring greens but most other green leaves need slightly longer cooking and they should be blanched separately from the spinach as the spinach water will flavour other leaves.

 

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