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ISO: A friend just gave me a ton of fresh fava beans. ISO some nice recipes to try...that is, once I get
- Thread starter pat-nocal
- Start date
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Check this out from Michael Chiarello - Pasta with Fresh Fava Bean Sauce
http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=73
http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=73
Another one to check out : Fava Bean Puree With Oil-Cured Olives, Feta and Garlic Toasts ..
http://www.oregonlive.com/recipes/oregonian/index.ssf?/base/living/1146252335113740.xml&coll=7
http://www.oregonlive.com/recipes/oregonian/index.ssf?/base/living/1146252335113740.xml&coll=7
carianna-in-wa
Well-known member
We love this recipe, it's a very good and tricky way to get my "non-bean-eating" family to eat!
We just make a couple tweaks. I stir in hunks of chevre goat cheese right after I add the fava sauce. The cheese gets melted onto the noodles too and adds a nice tang and more creaminess.
We just make a couple tweaks. I stir in hunks of chevre goat cheese right after I add the fava sauce. The cheese gets melted onto the noodles too and adds a nice tang and more creaminess.
REC: Roasted Halibut with a Ragout of Fava Beans, White Aspar & Morels
I haven't tried this but this woman is very reliable. How can you go wrong with these ingredients?
http://www.lcbo.com/lcbo-ear/RecipeController?action=recipe&language=1&recipeID=1695&recipeType=1
I haven't tried this but this woman is very reliable. How can you go wrong with these ingredients?
http://www.lcbo.com/lcbo-ear/RecipeController?action=recipe&language=1&recipeID=1695&recipeType=1
shaun-in-to
Well-known member
Plenty of recipes on the net for this Roman spring "stew"
Look for "la Vignarola"-- it's a delicious slightly liquidy spring vegetable melange, with fresh artichokes (though you could use canned--NOT marinated--in a pinch), fresh favas, a little lettuce, and fresh or frozen green peas. Shelling those dang fresh favas is a bit of work, but the flavours are wonderful.
Look for "la Vignarola"-- it's a delicious slightly liquidy spring vegetable melange, with fresh artichokes (though you could use canned--NOT marinated--in a pinch), fresh favas, a little lettuce, and fresh or frozen green peas. Shelling those dang fresh favas is a bit of work, but the flavours are wonderful.
REC: Ligurian Raw Fava Bean Spread
This can be served as an appetizer with crostini or as a dip. To serve as a pasta sauce, thin with a little of the hot pasta water when tossing with the pasta. It can also be served as a condiment (thin it out with a little olive oil) to boiled meats or cold baked ham or roast beef. Or, serve over steamed mussels.
Ligurian Raw Fava Bean Spread
(Marò)
from Marcella Cucina by Marcella Hazan
1¼ lb fava beans, unshelled
2 T Romano cheese, grated
½ tsp garlic, very finely chopped
1/3 c extra virgin olive oil
1½ T lemon juice, freshly squeezed
6 fresh mint leaves
black pepper, freshly ground
Shell the beans out of their pods and peel the skins off each bean. (You should have about 1½ cups shelled and peeled beans.) (** Or, see Preparing Fava Beans, below.)
Put all the ingredients into the bowl of a food processor and process to a creamy consistency.
Makes 1½ cups.
Preparing Fava Beans:
Split open pods and remove beans. Blanch beans in boiling water for 30 seconds. Drain and immediately stir into ice water to cool. Slip tough outer skins from beans and discard. The beans are ready for eating either raw or lightly cooked.
This can be served as an appetizer with crostini or as a dip. To serve as a pasta sauce, thin with a little of the hot pasta water when tossing with the pasta. It can also be served as a condiment (thin it out with a little olive oil) to boiled meats or cold baked ham or roast beef. Or, serve over steamed mussels.
Ligurian Raw Fava Bean Spread
(Marò)
from Marcella Cucina by Marcella Hazan
1¼ lb fava beans, unshelled
2 T Romano cheese, grated
½ tsp garlic, very finely chopped
1/3 c extra virgin olive oil
1½ T lemon juice, freshly squeezed
6 fresh mint leaves
black pepper, freshly ground
Shell the beans out of their pods and peel the skins off each bean. (You should have about 1½ cups shelled and peeled beans.) (** Or, see Preparing Fava Beans, below.)
Put all the ingredients into the bowl of a food processor and process to a creamy consistency.
Makes 1½ cups.
Preparing Fava Beans:
Split open pods and remove beans. Blanch beans in boiling water for 30 seconds. Drain and immediately stir into ice water to cool. Slip tough outer skins from beans and discard. The beans are ready for eating either raw or lightly cooked.
REC: Cannelloni with Fava Beans and Ricotta
Cannelloni with Fava Beans and Ricotta
(Cannelloni con Fave e Ricotta)
from Masterclass in Italian Cooking by Ursula Ferrigno
For the Fresh Pasta:
1 c all purpose flour (5 oz)
1 c fine semolina (durum) flour (5 oz)
pinch sea salt
1 T olive oil
2 large eggs
For the Filling:
2 lb 4 oz fava beans, shelled
1½ c ricotta (12 oz)
1 1/3 c Pecorino Romano, grated
1 lg clove garlic, peeled & crushed
lg handful fresh mint, chopped
sea salt, to taste
black pepper, freshly ground, to taste
For the Besciamella Sauce:
2½ c milk
2 slices onion
1 bay leaf
1 blade mace
3 stalks parsley, bruised
5 whole black peppercorns
4 T butter
1 2/3 c white wine
1 1/3 c all purpose flour
sea salt, to taste
black pepper, freshly ground, to taste
extra Pecorino Romano, grated (to serve)
To Make The Pasta: Heap the flour and the semolina into a circle on the work surface. Sprinkle the salt overtop and mix well. Hollow out a well in the centre, into which you break the eggs. Add the olive oil and, with much care and patience, gradually work the eggs and oil into the flour until, you have a slab of dough. Shape this into a ball and leave under a towel or in plastic wrap to rest while you prepare the filling.
Prepare the Fava Beans: Meanwhile, boil or steam the fava beans until tender for about 10 minutes. Drain and leave to cool. Once cool, put half the beans in a food processor and pulse, leaving some texture. Add the ricotta, garlic, mint, Pecorino Romano, salt and pepper. Add the remainder of the whole fava beans and mix well with a wooden spoon.
Finish the Pasta: Roll out the pasta dough wafer thin and cut into 3x3” squares. Sprinkle lightly with semolina and allow to dry on a tray for 10-15 minutes. Once almost dry, cook the pasta squares in boiling salted water. Drain when cooked but still firm to the bite.
Preheat the oven to 400°F.
To Make The Besciamella: place the milk in a pan with the onion slices, bay leaf, mace, parsley stalks and peppercorns. Heat over a medium-low heat and bring to a simmer, remove from the heat and leave to infuse for 8-10 minutes.
Melt 2 tablespoons butter in a saucepan and stir in the flour. Keep stirring, over the heat, for 1 minute. Remove from heat and strain in the infused milk; mix well. Return the saucepan to the heat and stir or whisk continuously, until boiling. Add the remaining butter and wine; simmer for 3 minutes. Season to taste with salt and pepper.
Assemble the Dish: On each cooked pasta square, spread 1 tablespoon of the fava bean filling and roll up into a cylinder. Spread ½ of the besciamella sauce in the bottom of a casserole or baking dish. Place the filled cannelloni inside and top with the remaining besciamella sauce. Sprinkle with extra grated Pecorino Romano cheese and bake in a preheated oven for 15-20 minutes.
Serve immediately with extra Pecorino Romano cheese, if desired.
Serves 6.
Cannelloni with Fava Beans and Ricotta
(Cannelloni con Fave e Ricotta)
from Masterclass in Italian Cooking by Ursula Ferrigno
For the Fresh Pasta:
1 c all purpose flour (5 oz)
1 c fine semolina (durum) flour (5 oz)
pinch sea salt
1 T olive oil
2 large eggs
For the Filling:
2 lb 4 oz fava beans, shelled
1½ c ricotta (12 oz)
1 1/3 c Pecorino Romano, grated
1 lg clove garlic, peeled & crushed
lg handful fresh mint, chopped
sea salt, to taste
black pepper, freshly ground, to taste
For the Besciamella Sauce:
2½ c milk
2 slices onion
1 bay leaf
1 blade mace
3 stalks parsley, bruised
5 whole black peppercorns
4 T butter
1 2/3 c white wine
1 1/3 c all purpose flour
sea salt, to taste
black pepper, freshly ground, to taste
extra Pecorino Romano, grated (to serve)
To Make The Pasta: Heap the flour and the semolina into a circle on the work surface. Sprinkle the salt overtop and mix well. Hollow out a well in the centre, into which you break the eggs. Add the olive oil and, with much care and patience, gradually work the eggs and oil into the flour until, you have a slab of dough. Shape this into a ball and leave under a towel or in plastic wrap to rest while you prepare the filling.
Prepare the Fava Beans: Meanwhile, boil or steam the fava beans until tender for about 10 minutes. Drain and leave to cool. Once cool, put half the beans in a food processor and pulse, leaving some texture. Add the ricotta, garlic, mint, Pecorino Romano, salt and pepper. Add the remainder of the whole fava beans and mix well with a wooden spoon.
Finish the Pasta: Roll out the pasta dough wafer thin and cut into 3x3” squares. Sprinkle lightly with semolina and allow to dry on a tray for 10-15 minutes. Once almost dry, cook the pasta squares in boiling salted water. Drain when cooked but still firm to the bite.
Preheat the oven to 400°F.
To Make The Besciamella: place the milk in a pan with the onion slices, bay leaf, mace, parsley stalks and peppercorns. Heat over a medium-low heat and bring to a simmer, remove from the heat and leave to infuse for 8-10 minutes.
Melt 2 tablespoons butter in a saucepan and stir in the flour. Keep stirring, over the heat, for 1 minute. Remove from heat and strain in the infused milk; mix well. Return the saucepan to the heat and stir or whisk continuously, until boiling. Add the remaining butter and wine; simmer for 3 minutes. Season to taste with salt and pepper.
Assemble the Dish: On each cooked pasta square, spread 1 tablespoon of the fava bean filling and roll up into a cylinder. Spread ½ of the besciamella sauce in the bottom of a casserole or baking dish. Place the filled cannelloni inside and top with the remaining besciamella sauce. Sprinkle with extra grated Pecorino Romano cheese and bake in a preheated oven for 15-20 minutes.
Serve immediately with extra Pecorino Romano cheese, if desired.
Serves 6.
luisa_calif
Well-known member
Fava Bean Crostini: (Haven't tried this , but I think I got it at old Gails')
Fava Bean Crostini
Makes 6 generous or 18 individual appetizer servings
Fresh fava beans are very popular on the spring menus of chefs all over the country, including Jean-George Vongerichten of New York's Vong, Jean-George and JoJo. Fava beans appear in soups, purees, salads, risottos and spring vegetable stews. Here Brandon Miller, Executive Chef of Monterey's popular Stokes Adobe Restaurant, turns them into a smooth, savory spread.
Ingredients:
2 pounds fresh fava beans
1 clove garlic, minced
1 tablespoon chopped fresh lemon thyme
leaves
1/3 cup extra virgin olive oil
Salt and pepper to taste
18 slices French or Italian bread, brushed
with olive oil and toasted
Shell the fava beans. You should have about 1 cup shelled beans. Cook beans in 1 quart boiling water until just tender, about 3 to 5 minutes depending on size of beans. Drain beans. Put hot beans into a bowl of ice water to cool. Drain. Peel outer skin of beans by loosening with tip of thumbnail or knife and slipping off.
Put shelled, peeled beans, garlic and thyme into bowl of food processor and puree while adding the olive oil in a steady stream. Puree until smooth. Taste and add salt and pepper as desired.
Spread fava bean puree on toast slices to serve.
Fava Bean Crostini
Makes 6 generous or 18 individual appetizer servings
Fresh fava beans are very popular on the spring menus of chefs all over the country, including Jean-George Vongerichten of New York's Vong, Jean-George and JoJo. Fava beans appear in soups, purees, salads, risottos and spring vegetable stews. Here Brandon Miller, Executive Chef of Monterey's popular Stokes Adobe Restaurant, turns them into a smooth, savory spread.
Ingredients:
2 pounds fresh fava beans
1 clove garlic, minced
1 tablespoon chopped fresh lemon thyme
leaves
1/3 cup extra virgin olive oil
Salt and pepper to taste
18 slices French or Italian bread, brushed
with olive oil and toasted
Shell the fava beans. You should have about 1 cup shelled beans. Cook beans in 1 quart boiling water until just tender, about 3 to 5 minutes depending on size of beans. Drain beans. Put hot beans into a bowl of ice water to cool. Drain. Peel outer skin of beans by loosening with tip of thumbnail or knife and slipping off.
Put shelled, peeled beans, garlic and thyme into bowl of food processor and puree while adding the olive oil in a steady stream. Puree until smooth. Taste and add salt and pepper as desired.
Spread fava bean puree on toast slices to serve.
Curious, I think they live in a world of their own. They seem to be almost revered among Italians.
When they are in season, it's a bit like the blueberry season. A bit of work to prepare if you care to remove the skins. They do have the same sort of texture of limas but it's kinda special, so you just have to try for yourself. They are about 3 times the size.
(I have to find that dip recipe)
When they are in season, it's a bit like the blueberry season. A bit of work to prepare if you care to remove the skins. They do have the same sort of texture of limas but it's kinda special, so you just have to try for yourself. They are about 3 times the size.
(I have to find that dip recipe)