Fresh Fava beans at the Italian Greengrocer
It’s always so exciting to see the first of the spring vegetables. I’ve been hounding “Albie” for weeks to find out when the fresh fava beans will be available. We’ll they’re here! Both fave and dandelion greens are for me a harbinger of Spring.
FAVE FRESCHE
Look for fuzzy bright green pods that look heavy and full. Serve them raw as an antipasto, piled high in a basket along side a chunk of pecorino cheese and a paring knife. Perfect for casual company; while you’re chatting, just pull out the fat beans from their plush, cushioned pod and slip the somewhat tough and bitter outer skin off the bean. Savor the slightly bittersweet bean with the salty, sharp cheese or a piece of salami and of course…a glass of red wine. Fresh favas can also be sautéed, and they make a wonderful addition to soups, salad, pasta, risotto and frittatas.
Pasta con le Prime Fave
This simple pasta dish of braised fresh favas was served to us many years ago when we visited The Regaleali Vineyards in Sicily. My doubting friends became converts to this spring bean after tasting this dish.
If the favas are very young, they do not have to have their outer skin removed. The skin on older favas is tough and does have to be peeled. This can easily be done by removing the beans from their pod, dropping them into boiling water for a minute and simply slipping off the outer skin.
This dish serves 4 as a first course.
1 small onion, finely chopped
1/4 C. olive oil
1 1/2 C. fresh fava beans (1 1/2 lb. of pods)
S & P
1/2 C. water
3 T. Italian parsley, chopped
1/2 lb. spaghetti
Sauté the onion in the olive oil until golden. Add the favas, salt and pepper to taste, and the water. Cover and simmer over low heat until tender, 10-15 minutes. While the beans are cooking, cook 1/2 pound of spaghetti in a large amount of salted boiling water until al dente. Drain and toss with the fava bean mixture. Serve immediately.
“adapted from The Flavors of Sicily by Anna Tasca Lanza”
Fresh fava beans available at:
Alba Produce
18 Parmenter St.
Boston’s North End
FAVE FRESCHE
Look for fuzzy bright green pods that look heavy and full. Serve them raw as an antipasto, piled high in a basket along side a chunk of pecorino cheese and a paring knife. Perfect for casual company; while you’re chatting, just pull out the fat beans from their plush, cushioned pod and slip the somewhat tough and bitter outer skin off the bean. Savor the slightly bittersweet bean with the salty, sharp cheese or a piece of salami and of course…a glass of red wine. Fresh favas can also be sautéed, and they make a wonderful addition to soups, salad, pasta, risotto and frittatas.
Pasta con le Prime Fave
This simple pasta dish of braised fresh favas was served to us many years ago when we visited The Regaleali Vineyards in Sicily. My doubting friends became converts to this spring bean after tasting this dish.
If the favas are very young, they do not have to have their outer skin removed. The skin on older favas is tough and does have to be peeled. This can easily be done by removing the beans from their pod, dropping them into boiling water for a minute and simply slipping off the outer skin.
This dish serves 4 as a first course.
1 small onion, finely chopped
1/4 C. olive oil
1 1/2 C. fresh fava beans (1 1/2 lb. of pods)
S & P
1/2 C. water
3 T. Italian parsley, chopped
1/2 lb. spaghetti
Sauté the onion in the olive oil until golden. Add the favas, salt and pepper to taste, and the water. Cover and simmer over low heat until tender, 10-15 minutes. While the beans are cooking, cook 1/2 pound of spaghetti in a large amount of salted boiling water until al dente. Drain and toss with the fava bean mixture. Serve immediately.
“adapted from The Flavors of Sicily by Anna Tasca Lanza”
Fresh fava beans available at:
Alba Produce
18 Parmenter St.
Boston’s North End
posted by Michele Topor at 4/24/2009
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