Fava Beans
I just love it when I am smart enough to do a little planning ahead. Last year in May, y’all may remember my fabulous trip to Italy. I spent a month watching sunsets and soaking up the dolce vita. (If you need a little taste of Italy This Link will take you there)
Back to my brilliant planning… I knew I would have to be making fava beans in the dead of winter. Fava beans are freshest in the spring… so, I actually made these then.
As Marcella says, “there is no magic in the making a dish of plain boiled beans” The magic is in the freshness of the fava bean and the quality of the olive oil.
This dish is made with fresh just snapped beans, finely chopped onion, and Pancetta. The secret to the brightness of the beans is adding salt to the boiling water before adding the beans. They should cook to a nutty, sweet flavor~ the time will depend on the freshness of the beans.
This dish is made with fresh just snapped beans, finely chopped onion, and Pancetta. The secret to the brightness of the beans is adding salt to the boiling water before adding the beans. They should cook to a nutty, sweet flavor~ the time will depend on the freshness of the beans.
Sandi, they look so good. I want some fresh ones–NOW!
I have never seen fava beans that young and so fresh in this country outside of California. We get them in Florida, but they are mature and thick-skinned. Does anyone remember from an earlier post my suggestion for using large fava beans? Bring water to a boil in a saucepan. Have a bowl of ice water handy. Drop the beans into the boiling water and after 45 seconds to a minute, depending on their size. drain them, transfer them to the bowl with ice water, and soon as they cool enough to handle, peel them. Use them in any fava bean recipe.
Hi All, I just found this website – what a great resource!
I made this dish last night and it turned out great.
Are the beans in the picture “peeled” per Marcella’s advice above? I always peel mine, but I’m not sure if I really need to.