I have a wicked craving for fava beans and (provided I can find some) will be buying large quantities of them for a side dish at a dinner party this week.
I've blanched, peeled and sauteed them berfore with excellent results, but wanted to solicit any winning recipes you might wish to share.
mmmmm...fava beans. Here is one of my fave recipes (as I remember it) which just also happens to be really, really easy:
Put fava beans in pot and cover with vegetable broth. Throw in some sprigs of fresh rosemary
Cook until beans are tender (you may need to add more broth at some point to keep the beans covered)
Remove the rosemary. Put beans in bowl (I usually include a little of the broth but not all of it) add some olive oil, salt, pepper, and a few tablespoons of fresh, chopped parsley.
Serve hot or cold.
simple, refreshing, and delicious!
If you are open to a cold dish - just blanch, peel and toss with olive oil, lemon juice, minced shallot, a lot of chopped parsley, salt and pepper. you can also sprinkle on some homemade ricotta over top. It is fresh, light and tasty.
In the new edition of *The Cooking of Southwest France*, Paula Wolfert has a recipe for a ragout of fava beans, artichoke hearts, fennel, pancetta and shallots that she got from Jean-Pierre Moullé, for many years the chef at Chez Panisse. He uses it as a base for a succulent pork belly braised in Sauternes or other sweet wine and finished on the grill and she likes it as a side for duck confit. If you're interested and can't put your hands on the book, I can e-mail the recipe to you or summarize it here.
This is very much the way I make them. Infact just picked some a few days ago from my garden. I cook them, peel them, then clean artichokes, cook the cleaned hearts, then just toss with garlic, olive oil, and preserved di ed lemon peel. I make this from our Meyer Lemons and always keep on hand. Just wonderful!
Paula has two techniques to speed up the fava-peeling process. One is to steam the beans in their pods, and then shell and peel them under cold running water (the downside to this is that the beans have to be cooked immediately or they turn slimy). The other is to freeze the shelled but unpeeled beans and then slip the peels off as the beans are thawing (it's still a lot of work).
FRESH FAVA BEAN RAGOUT
Adapted from Paula Wolfert's *The Cooking of Southwest France*
In a medium skillet over low heat, cover and cook 1/2 cup thinly sliced shallots and 1/2 cup finely diced pancetta in 1 tablespoon duck fat or lard for 5 minutes. Uncover and cook until the pancetta begins to brown. Add 1/2 cup thinly sliced artichoke hearts, 1/2 small fennel bulb thinly sliced lengthwise and 1 teaspoon sugar. Cook 3 or 4 minutes more. Turn the heat to high and pour in 1/4 cup water. Add 3/4 cup unsalted chicken stock and 4½ to 5 cups favas (about 6 pounds in their pods). Bring to a boil, cover, lower heat and simmer until the favas are tender, 3 to 5 minutes. Season with salt and pepper.
I blanch, then get rid of the tough skins if necessary. Toss with lemon, salt, pepper, a crushed garlic clove, a little dried chili, and plenty of good olive oil. Let sit for at least an hour, remove garlic clove after a day or so if the taste starts to get too strong.
I eat that alone or with really good bread for dipping.
You can also make a nice pasta sauce. Make the above, give or take whichever ingredients you like, mash about 1/2 or 3/4 of it with some basil, add some nice cheese (pecorino, parmigiano). Add olive oil if it's too dry. Toss with pasta of your choice.