Deepak Saxena said:Got about 2lbs of fresh fava beans from the farmer's
market this weekend. Any suggestions on what to do with
them? Last time I sauted them (after blanching and popping
from skins) with some sliced fennel in olive oil and it
was good but not anything terribly exciting. I was
thinking mixing with tahini ala ful medamas, but it is
fresh this time.
This recipe calls for dried beans, but we've used canned.
I don't see why it wouldn't be just as good with cooked
fresh beans.
--Charlene
Mediterranean Style Fava Beans (Fava Menata)
Recipe By : The Medieval Kitchen; Recipes from France and
Italy Serving Size : 16
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 1 pound
fava beans -- small, skins removed 1 pound apples -- [censored]
variety 2 medium onions 3 tablespoons olive oil 2
teaspoons sage, fresh -- finely chopped 1 teaspoon salt
2 whole sourdough bread 8 oz black olives -- calamata
A day in advance: Wash the beans and leave them to soak in
cool water; changing the water twice.
The next day: Drain the beans and put them in a pot or
casserole and add cold water to cover. Bring to a boil and
drain. Return to the pot and cover with plenty of unsalted
boiling water. Cook over low heat until the beans are very
tender (about 1 hour, 20 min.). Drain, reserving 1 cup of
the pot liquor (juice), then divide batch in half before
beginning the puree process. To each half batch, add 1/3 cup
pot liquor and 1/8 t. salt. Then put through a food mill or
puree in a food processor until smooth. Place pureed mixture
in freezer-safe container and freeze until day of serving.
The day of serving: Set out pureed bean mixture to thaw.
Peel the onions and slice them into rounds. Peel and core
the apples and cut them into thin slices. Heat the oil in a
skillet and saute the onions over low heat. When they are
half done, add the apples and the sage and continue to cook
over low heat until the apples have fallen apart (about 15
to 20 minutes).
When ready to serve, reheat the bean puree. Turn it onto a
serving bowl, drizzle with the oil, and spoon a little of
the onion/apple mixture into the center, then spoon the rest
around the bowl.
Serve with sourdough bread and olives.
- - - - - - - - - - - - - - - - - -
NOTES : Translated from Libro de arte Coquinaria
Take broken broad beans, and clean them well and wash them
and set them to cook. And when they have come to the boil,
drain and put them in fresh water to cover the top of the
broad beans by the width of one finger, at the same tim
eadding salt as necessary according to the quantity. And set
it to cook on the coals, far from the heat, covered, and
when well cooked drain, and grind well in a mortar. Then
turn it into a pan to heat. And take a finely chopped onion
and fry it in a pan with a little oil, and see that it is
wel cooked but not burnt. And take a little sage and some
figs or apples and slice them finely, and put them to cook
in oil with the onion, and make it hot. Then serve the broad
beans in bowls, and sprinkle on top the oil, and the things
cooked in the oil, and at the same time sprinkle on top
appropriate spices.
--
ASPIC
What a pity that aspic Doesn't rhyme with elastic, Because
gee whiz, It is.
--Ogden Nash
--
email perronnelle at earthlink . net
