In Portuguese we call them favas. We cook them with pork ribs and do them pretty much as you did and they taste wonderful. Fava soup is also great
Marta BrÃ¡s |
June 12, 2006 1:30 PM
Mmmm...Nothing says spring like fresh favas. Yum! You omitted a critical bean preparation step though: boiling the shelled beans and removing the tough outer skin. This may not be necessary for very young beans, but it will markedly improve the texture and flavor of the average bean.
My family really likes them in soup: http://www.nwoutdoorgrrl.com/index.php/simple/comments/celebrating_the_fava_bean/
June 12, 2006 6:31 PM
In Italy our fava season is already over, but when they were around I enjoyed eating them, skin on, raw, with just some olive oil and salt. Boiling or steaming isn't necessary to remove the skin, but makes it easier. A fava puree of just the inner meat is divine. Goes well with any cured pork and pecorino. A classic spring preparation in Bologna is pasta with fresh peas, favas, and artichokes.
June 13, 2006 5:02 AM
So this is what fava beans look like...I always wondered after that famous line by Hannibal Lechter in "Silence of the Lambs" (referring to a certain meal eaten "with fava beans and a nice kee-yan-tee" :-)
Will we be seeing any chocolate-related blog entries soon or is that verboten?!
June 13, 2006 7:18 AM
Thanks for the tips about tenderising the beans before cooking them - I'll give it a try next time because it's true they were a bit chewy.
I'm not sure I could ever be enthusiastic enough to shell the outer bit though - I'm too lazy!
Taina, there will be a series of posts on chocolate in the near future. I've started writing it up, but there is so much to say!
Meg in Paris |
June 13, 2006 7:35 AM
I like to pour a glass of wine and double shell a heap of broad beans until I am left with a bowlful of the beautiful flesh. Pour a half cup of rich home made chicken stock in a pan. Med heat. Add sweet organic butter, as much as you dare, and the beans. When they reach their brightest green, serve and devour.
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October 29, 2013 12:27 AM
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