barbara-in-va
Well-known member
each one individually wrapped and gently laid in mother natures own styrofoam! Please tell me how your prepare your favas.
Thank you
Thank you
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Fava Beans are in! What is your favorite recipe please? I just love their packaging,
- Thread starter barbara-in-va
- Start date
REC: Pasta with Fava Beans, Olives & Broccoli Rabe Orso...
Pasta With Fava Beans, Olives, And Broccoli Rabe Orso
Recipe By :Orso Restaurant
Serving Size : 4
1/2 pound fava beans -- fresh, shelled (about 1cup)
1/2 pound broccoli rabe
3/4 pound tagliarini -- or thin spaghetti
4 garlic cloves -- minced
1/3 cup extra virgin olive oil
1/3 cup Nicoise olives -- pitted
1/8 teaspoon hot pepper flakes
1/4 cup dry white wine
2 tablespoons chopped parsley
8 fresh basil leaves -- cut into julienne strips
3 ounces grated romano cheese
In a kettle of salted boiling water blanch fava beans 10 seconds and transfer with a slotted spoon to a bowl of ice water. Drain beans and gently remove outer skins. In same kettle of salted boiling water blanch broccoli rabe 1 minute and transfer with slotted spoon to a bowl of ice water. Drain broccoli rabe and cut into 2-inch pieces. In same kettle of boiling water cook pasta until al dente. While pasta is cooking, in large heavy skillet cook garlic in oil over medium heat, stirring until softened. Add beans, broccoli rabe, olives, red pepper and cook, stirring for 4 minutes. Add wine and cook mixture over moderately high heat, stirring occasionally 1 minute. Drain paste and add with herbs to skillet, tossing gently with bean mixture to combine. Serve pasta with Pecorino Romano cheese.
Pasta With Fava Beans, Olives, And Broccoli Rabe Orso
Recipe By :Orso Restaurant
Serving Size : 4
1/2 pound fava beans -- fresh, shelled (about 1cup)
1/2 pound broccoli rabe
3/4 pound tagliarini -- or thin spaghetti
4 garlic cloves -- minced
1/3 cup extra virgin olive oil
1/3 cup Nicoise olives -- pitted
1/8 teaspoon hot pepper flakes
1/4 cup dry white wine
2 tablespoons chopped parsley
8 fresh basil leaves -- cut into julienne strips
3 ounces grated romano cheese
In a kettle of salted boiling water blanch fava beans 10 seconds and transfer with a slotted spoon to a bowl of ice water. Drain beans and gently remove outer skins. In same kettle of salted boiling water blanch broccoli rabe 1 minute and transfer with slotted spoon to a bowl of ice water. Drain broccoli rabe and cut into 2-inch pieces. In same kettle of boiling water cook pasta until al dente. While pasta is cooking, in large heavy skillet cook garlic in oil over medium heat, stirring until softened. Add beans, broccoli rabe, olives, red pepper and cook, stirring for 4 minutes. Add wine and cook mixture over moderately high heat, stirring occasionally 1 minute. Drain paste and add with herbs to skillet, tossing gently with bean mixture to combine. Serve pasta with Pecorino Romano cheese.
REC: Farfalle with Lobster, Favas & Peas...
Farfalle with Lobster, Favas and Peas
Recipe By :Food & Wine/June2003
Serving Size : 8
Salt
3 1 1/4-pound lobsters
1/4 cup extra-virgin olive oil -- plus
2 tablespoons extra-virgin olive oil
2 fennel stalks -- thinly sliced
1 medium leek -- white and light green parts only, thinly sliced
1 garlic clove -- thinly sliced
1 large shallot -- thinly sliced
1 teaspoon tomato paste
1 cup dry white wine
1 quart water
6 parsley sprigs
3 mint sprigs -- plus
1/4 cup mint leaves -- small
2 cups fava beans -- shelled and peeled (2 pounds in the shell)
1 pound farfalle
1 cup fresh peas -- shelled (4 ounces)
3 tablespoons unsalted butter
1 cup nasturtiums
1. Bring a large pot of water to a boil. Add salt, then add the lobsters head first and cook them until red all over, about 5 minutes. Transfer the lobsters to a large bowl and let cool to room temperature. Twist off the tails and claws. Using scissors, cut down the backs of the tails and remove the tail meat; then remove the intestinal veins. Crack the claws and knuckles and remove the meat. Slice the lobster tails crosswise 1/4 inch thick and coarsely chop the claw and knuckle meat; cover and refrigerate. Tear the heads into large pieces and reserve with the other shells.
2. Heat 1/4 cup of the olive oil in a large saucepan. Add all of the reserved lobster shells and cook over moderately high heat, stirring occasionally, until they start to brown, about 8 minutes. Add the fennel stalks, leek, garlic, shallot and 1/2 teaspoon of salt. Cook, stirring, for 2 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the wine and stir to scrape up the browned bits on the bottom.
3. Add the water, parsley and mint sprigs to the saucepan and bring to a boil. Skim the foam off the surface and simmer over moderately low heat for 40 minutes. Strain the stock, leaving the red layer of oil on top. Wipe out the saucepan and return the stock to the pan. Boil over high heat until reduced to 1 cup, about 12 minutes.
4. Bring a large pot of salted water to a boil. Put the fava beans into a small colander or strainer that fits into the pot. Lower the favas into the boiling water and cook until just tender, about 3 minutes; remove. Add the farfalle to the pot and cook until al dente; drain.
5. In the same pot, heat the remaining 2 tablespoons of olive oil. Add the peas and favas and warm over moderately high heat for 2 minutes. Add the lobster meat and reduced stock and bring to a simmer. Stir in the farfalle, then the butter to blend and thicken the sauce. Season with salt and spoon the pasta into bowls. Top with the mint leaves and nasturtiums and serve.
Farfalle with Lobster, Favas and Peas
Recipe By :Food & Wine/June2003
Serving Size : 8
Salt
3 1 1/4-pound lobsters
1/4 cup extra-virgin olive oil -- plus
2 tablespoons extra-virgin olive oil
2 fennel stalks -- thinly sliced
1 medium leek -- white and light green parts only, thinly sliced
1 garlic clove -- thinly sliced
1 large shallot -- thinly sliced
1 teaspoon tomato paste
1 cup dry white wine
1 quart water
6 parsley sprigs
3 mint sprigs -- plus
1/4 cup mint leaves -- small
2 cups fava beans -- shelled and peeled (2 pounds in the shell)
1 pound farfalle
1 cup fresh peas -- shelled (4 ounces)
3 tablespoons unsalted butter
1 cup nasturtiums
1. Bring a large pot of water to a boil. Add salt, then add the lobsters head first and cook them until red all over, about 5 minutes. Transfer the lobsters to a large bowl and let cool to room temperature. Twist off the tails and claws. Using scissors, cut down the backs of the tails and remove the tail meat; then remove the intestinal veins. Crack the claws and knuckles and remove the meat. Slice the lobster tails crosswise 1/4 inch thick and coarsely chop the claw and knuckle meat; cover and refrigerate. Tear the heads into large pieces and reserve with the other shells.
2. Heat 1/4 cup of the olive oil in a large saucepan. Add all of the reserved lobster shells and cook over moderately high heat, stirring occasionally, until they start to brown, about 8 minutes. Add the fennel stalks, leek, garlic, shallot and 1/2 teaspoon of salt. Cook, stirring, for 2 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the wine and stir to scrape up the browned bits on the bottom.
3. Add the water, parsley and mint sprigs to the saucepan and bring to a boil. Skim the foam off the surface and simmer over moderately low heat for 40 minutes. Strain the stock, leaving the red layer of oil on top. Wipe out the saucepan and return the stock to the pan. Boil over high heat until reduced to 1 cup, about 12 minutes.
4. Bring a large pot of salted water to a boil. Put the fava beans into a small colander or strainer that fits into the pot. Lower the favas into the boiling water and cook until just tender, about 3 minutes; remove. Add the farfalle to the pot and cook until al dente; drain.
5. In the same pot, heat the remaining 2 tablespoons of olive oil. Add the peas and favas and warm over moderately high heat for 2 minutes. Add the lobster meat and reduced stock and bring to a simmer. Stir in the farfalle, then the butter to blend and thicken the sauce. Season with salt and spoon the pasta into bowls. Top with the mint leaves and nasturtiums and serve.
Martha Stewarts REC: Fava Bean Salad...
Fava Bean Salad
Recipe By :Martha Stewart
Serving Size : 4
1/2 cup whole almonds
12 thin French bread slices -- (1/3-inch thick)
1/4 cup extra-virgin olive oil -- plus more for toast
Coarse salt and freshly ground pepper
3 pounds fava beans -- fresh, shelled
2 tablespoons freshly squeezed lemon juice
2 ounces Parmesan cheese -- cut into small chunks (1/2 cup)
2 tablespoons fresh mint -- finely shredded
1 small fennel bulb -- very thinly sliced
1. Preheat oven to 350°. Spread almonds on a small baking sheet. Bake until golden brown and fragrant, about 8 minutes. Let stand until cool. Very coarsely chop; set aside.
2. Heat broiler. Arrange bread on baking sheet. Brush lightly with oil, and sprinkle with salt and pepper. Broil until just beginning to brown on the edges, about 1 minute per side. Remove from broiler; set aside.
3. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add fava beans, and blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Pop out of skin.
4. In a medium bowl, combine olive oil, lemon juice, salt, and pepper to taste. Add almonds, fava beans, cheese, and mint. Stir to combine. Taste, and adjust for seasoning.
5. Place a pile of fennel on each of four plates, top with one quarter of the fava-bean salad. Serve with 3 slices of toast.
Fava Bean Salad
Recipe By :Martha Stewart
Serving Size : 4
1/2 cup whole almonds
12 thin French bread slices -- (1/3-inch thick)
1/4 cup extra-virgin olive oil -- plus more for toast
Coarse salt and freshly ground pepper
3 pounds fava beans -- fresh, shelled
2 tablespoons freshly squeezed lemon juice
2 ounces Parmesan cheese -- cut into small chunks (1/2 cup)
2 tablespoons fresh mint -- finely shredded
1 small fennel bulb -- very thinly sliced
1. Preheat oven to 350°. Spread almonds on a small baking sheet. Bake until golden brown and fragrant, about 8 minutes. Let stand until cool. Very coarsely chop; set aside.
2. Heat broiler. Arrange bread on baking sheet. Brush lightly with oil, and sprinkle with salt and pepper. Broil until just beginning to brown on the edges, about 1 minute per side. Remove from broiler; set aside.
3. Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add fava beans, and blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Pop out of skin.
4. In a medium bowl, combine olive oil, lemon juice, salt, and pepper to taste. Add almonds, fava beans, cheese, and mint. Stir to combine. Taste, and adjust for seasoning.
5. Place a pile of fennel on each of four plates, top with one quarter of the fava-bean salad. Serve with 3 slices of toast.
shaun-in-to
Well-known member
Roman Artichoke Stew (aka La Vignarola)
Roman Artichoke Stew
Serves 4 as a starter
2 medium or large artichokes (or 4 to 6 baby ones)
2 tbsp olive oil
2 green onions, thinly sliced
1 cup peeled fava beans
1/2 cup water
5 or 6 leaves romaine lettuce, cut crosswise into thin strips
1 cup fresh or frozen peas
Thinly sliced mint leaves
Trim the artichokes (preserving the delicious stem) and cut in half lengthwise. Scoop out the choke. If using larger artichokes, cut each half into 3 or 4 wedges.
In a large skillet over medium heat, heat the oil. Add the green onions and cook, stirring frequently, about a minute. Add the artichokes, fava beans and water. Season with salt and pepper. Lower the heat, cover, and cook for 10 minutes or until the artichokes are almost tender when pierced with a knife. (Larger, older artichokes may need more water.)
Stir in the lettuce, peas and mint. Cover and cook for 3 minutes more or until the lettuce is wilted and the artichokes are tender.
Serve hot or at room temperature.
Roman Artichoke Stew
Serves 4 as a starter
2 medium or large artichokes (or 4 to 6 baby ones)
2 tbsp olive oil
2 green onions, thinly sliced
1 cup peeled fava beans
1/2 cup water
5 or 6 leaves romaine lettuce, cut crosswise into thin strips
1 cup fresh or frozen peas
Thinly sliced mint leaves
Trim the artichokes (preserving the delicious stem) and cut in half lengthwise. Scoop out the choke. If using larger artichokes, cut each half into 3 or 4 wedges.
In a large skillet over medium heat, heat the oil. Add the green onions and cook, stirring frequently, about a minute. Add the artichokes, fava beans and water. Season with salt and pepper. Lower the heat, cover, and cook for 10 minutes or until the artichokes are almost tender when pierced with a knife. (Larger, older artichokes may need more water.)
Stir in the lettuce, peas and mint. Cover and cook for 3 minutes more or until the lettuce is wilted and the artichokes are tender.
Serve hot or at room temperature.
barbara-in-va
Well-known member
Thank you Charlie and Shaun! I am off to buy some favas....I can't wait to try your recipes!