From 'The Very Best of Recipes for Health' by Martha Rose Shulman
You find variations on this fava bean puree in Southern Italy, the Middle East and Morocco. This one, from Apulia, is the simplest. The puree should have the texture of hummus.
Serves 8
Ingredients
4 pounds fava beans, shelled
Salt to taste (about 1 teaspoon)
1 garlic clove, mashed in a mortar and pestle with 1/4 teaspoon salt
1/3 to 1/2 cup extra virgin olive oil
imported black olives for garnish
Directions
1. Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Drop the shelled fava beans in the water, and boil five minutes (if the beans are small or medium-size) to eight minutes (if the beans are large). Transfer the beans immediately to the cold water. Do not drain the water in the pot. Allow the beans to cool for several minutes, then drain and slip off their skins.
2. Place the skinned fava beans, salt and mashed garlic in a food processor fitted with the steel blade. Turn on the machinem and with the machine running, add the olive oil in a slow stream. Process until you achieve a smooth puree. If necessary, add enough of the cooking water to give the puree a soft, hummus-like consistency. Scrape down the sides of the bowl, taste and adjust seasoning.
3. Mound the puree onto an earthenware platter or in a wide bowl. Garnish with olives, and serve with crostini or warm triangles of pita bread.
This week keep for three or four days in the refrigerator.
Showing posts with label Fava Beans. Show all posts
Showing posts with label Fava Beans. Show all posts
Thursday, June 16, 2011
Green Risotto with Fava Beans
From allrecipes.com
Risotto flavored with fava beans, onion, broth and white wine. Can be made with either chicken broth or vegetable broth.
Ingredients
1/2 pound fresh, unshelled fava beans
4 cups chicken broth
3 tablespoons butter, divided
1 small onion, finely chooped
1 cup Arborio Rice
1/4 cup white wine
1/4 cup grated Reggiano Parmesan cheese
salt to taste
Directions
1. Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods. Boil the favas for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the favas and squeeze them out of their skins. Seperate 3/4 of the favas and puree in a food processor.
2. In a seperate large saucepan bring the broth to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1.5 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
3. To the cooked rice add the pureed favas, the remaining 1.5 tablespoons of butter, the rest of the favas and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.
Risotto flavored with fava beans, onion, broth and white wine. Can be made with either chicken broth or vegetable broth.
Ingredients
1/2 pound fresh, unshelled fava beans
4 cups chicken broth
3 tablespoons butter, divided
1 small onion, finely chooped
1 cup Arborio Rice
1/4 cup white wine
1/4 cup grated Reggiano Parmesan cheese
salt to taste
Directions
1. Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods. Boil the favas for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the favas and squeeze them out of their skins. Seperate 3/4 of the favas and puree in a food processor.
2. In a seperate large saucepan bring the broth to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1.5 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
3. To the cooked rice add the pureed favas, the remaining 1.5 tablespoons of butter, the rest of the favas and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt.
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