fava e piselli
A few weeks ago we posted “A herald of spring in deepest November” a blog about Fabio’s dish of fresh spring peas with artichokes. Here is a variation on the theme using anchovies with the Fava beans. Not quite “liver with some fava beans and a nice Chianti” but tasty none the less!
This Le Marche recipe, inspired by the wish to make a healthy, green dish for lunch and by looking through my freezer to discover: freshly frozen fava and peas from my summer orto (vegetable garden) which can be briefly cooked from frozen to create a healthy, speedy salad.
two handfuls of frozen fava beans
two handfuls of peas
extra virgin olive oil
white wine vinegar
a garlic clove
Pecorino cheese ( a local Le Marche sheep’s cheese )
Boil the fava beans for 5 minutes, then run under the cold tap. They they pop out of their dull outer skins easily to reveal a fresh green inner bean. Boil the peas from frozen for three minutes and allow to cool.
Meanwhile make a dressing with 4/5 crushed anchovies, a garlic clove, olive oil and vinegar (with a ratio of 1:5 vinegar to oil) with some freshly milled black pepper. No salt required as the anchovies provide a lovely kick to the dressing.
Simply mix the beans, peas and dressing together. arrange on a serving dish and garnish with shavings of pecorino cheese.