Fava beans recipe
This fava beans recipe is a perfect antipasti dish for a warm spring evening, the mix of flavours is something special. Serve on its own or on some good toasted bread with a glass of chilled prosecco.
The first fava (broad beans) are now ready in the gardens here and they are ideal for this recipe as it needs light crisp and sweet beans. it can be made with older beans but they will need longer cooking and will have to be removed from the hard shell that forms as they get older. So to save the faff use the young fresh beans that are available now.
Whether it is eating this dish here in the Marche that makes it so delicious, or whether it would taste good anywhere I don’t know but if there is one dish that sums up this region this is it. The ingredients reflect the provence; with anchovies from the adriatic just 20k away, fava beans and fennel from the garden, local capers and olive oil and mature pecorino cheese from the mountains 30k in the other direction, this is dish made in le Marche.
- 4 anchovy fillets, preserved in oil not salted
- 1 tbls capers
- clove of garlic
- 2 handfulls fava beans
- olive oil
- white wine vinegar
- lemon juice
- grated pecorino
- with a fork mash up the anchovies and capers in a small bowl, mash the garlic in a pestle and mortar and add to the anchovy mix. pour in small glass of oil and good spash of vinegar. make sure they are good quality, grind in a little pepper but no salt. this mix will benefit from being allowed to stand for 30 mins or so in the fridge but you can press on if you dont have time. Cook the beans in already boiling water for 3 minutes or until they are just tender. Drain and mix the hot beans in with the anchovy paste, making sure everything is well coated. Pile the beans on a serving plate and squeeze the juice from half a lemon over before topping with a handful of grated pecorino and finally a last drizzle of olive oil.
- This dish is wonderful warm as the beans absorb all the amazing flavours and the residual heat brings everything to the fore on your tongue, but I am told it is also good cold. Personally I have never had any left over to try.