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Greetings to all,
Our local cable service recently added The TV Food Network to the list of
channels provided. TVFN has a web site at: <http://foodtv.com> for anyone
interested.
I was looking around at their site and came across recipes for fava beans. In
light of some earlier discussion here, I thought some of you might like to
have them. They (recipes, not beans) are attached as part of this message.
SOON!
Gaylon
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* On the Suncoast of Florida *
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"It's a great thing to do a little thing well."
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COOKING RIGHT
SHOW #CR9680
FRESH FAVA BEANS WITH YOUNG PECORINO CHEESE
4 pounds fresh, young unshelled fava beans
1 pound young, fresh sheep's milk cheese such as pecorino dolce, fiore sardo
or American Bellweather Farms fresh ricotta or young pecorino. Do not use an
aged grating cheese like pecorino romano
Fresh young extra virgin olive oil
Fresh lemon wedges
Fresh ground pepper and course sea salt
Good coarse Italian bread with a good crust
Shell the favas and discard pods. Drop beans into boiling salted water and
cook for 1-2 minutes. Drain and immediately plunge into ice water. Drain
again and remove tough outer skin from each bean. Place beans in a bowl.
Serve with slices of good fresh cheese, a drizzle of olive oil, a drop or
two of lemon juice, freshly ground pepper and a few grains of salt on a
slice of good peasant bread! Yield: 4-6 servings
FAVA BEANS, SHRIMP AND SAVORY WITH ORECCHIETTE PASTA
2 1/2 pounds fresh fava beans in the pod
3 tablespoons olive oil
2 teaspoons slivered garlic
2 ounces pancetta cut into tiny dice (about 1/3 cup)
3/4 pound medium size shelled shrimp
Big pinch red chile flakes
1 tablespoon chopped fresh savory or 2 tablespoons chopped fresh basil
1/2 cup seeded, diced ripe tomato
2 teaspoons grated lemon zest
8 ounces dry orecchiette pasta, cooked al dente and tossed with a little
olive oil
Rich chicken, shellfish or vegetable stock, if desired
Salt and freshly ground pepper
Garnish: Shaved parmesan or asiago cheese, savory or basil sprigs
Remove beans from the pod and drop into boiling salted water for 1-2
minutes. Strain and immediately drop into ice water to stop the cooking.
When cool, drain and remove the tough bitter outer skin. Set beans aside.
Heat olive oil in a skillet and saute garlic over moderate heat until soft
but not brown, add pancetta and saute 1 minute longer until translucent. Add
shrimp, fava beans, chile flakes and savory and toss until shrimp just turn
pink, 1-2 minutes. Add tomato, lemon zest and pasta and toss to warm
through. If mixture seems dry, add a little stock. Season with salt and
pepper and garnish with shavings of cheese and savory or basil sprigs.
Yield: 4 servings
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