Posts

Fava beans recipe

fava bean recipe

 

Italian Food and Flavours

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. 

ingredients

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.

fava bean salad
Serves 2
Write a review
Print
Prep Time
20 min
Cook Time
3 min
Prep Time
20 min
Cook Time
3 min
Ingredients
  1. 4 anchovy fillets, preserved in oil not salted
  2. 1 tbls capers
  3. clove of garlic
  4. 2 handfulls fava beans
  5. olive oil
  6. white wine vinegar
  7. pepper
  8. lemon juice
  9. grated pecorino
Instructions
  1. 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.
Notes
  1. 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.
Cooking Holidays Italy http://www.italianfoodandflavours.com/
Facebooktwitterpinterest

fava e piselli

Italian Food and Flavours

fava e piselli

fava1

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.

Ingredients

two handfuls of frozen fava beans

two handfuls of peas

anchovies

extra virgin olive oil

white wine vinegar

a garlic clove

Pecorino cheese ( a local Le Marche sheep’s cheese )

Method

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.

Facebooktwitterpinterest

A herald of spring in deepest November..

Italian Food and Flavours

..spring peas are pushing upwards towards the winter sun and with them the reminder that the cold weather is soon over and outdoor living will be upon us again..including of course fine dining and delicious dishes of spring vegetables cooked as only the Italians know how.
One of Fabio’s preferred dishes using fresh peas is a combination of crisp newly picked broadbeans, melt in the mouth peas and the intense earthy flavours of young artichokes cooked to perfection with herbs and just a splash of the local white wine. This makes a simple but gratifying anti-pasto or contorno that would impress even the most die-hard “foodie” in your life.
Of course you will have to wait for Spring to sample this delicacy other than with your imagination. If your tastebuds have been woken up from hibernation by the thought of sweet young peas, a winter alternative using the frozen remainders of a bumper crop could include tender pea omelettes or a puree of peas, garlic, fresh new olive oil and your favourite herbs in which to dip chunks of toasted crusty bread in front of a roaring log fire….
Watch this space for a profusion of mouth watering recipes using the simple but high quality ingredients that the Italian countryside is renowned for.

Facebooktwitterpinterest