26 May 2011

Antipasti

So, today I am taking advantage of the abundance of the Fava bean. The are everywhere (in California, that is)! I do not know anyone who does not like either of these recipes. My sister prefers the second one with the smaller Borlotti beans but, I like it either way. Use the fresh beans if you can but canned Fave will work just as well. For the first recipe I used fresh beans form the farmer's market; the second recipe I made with canned "Mid East" brand beans. The "Progresso" and "Westbrae Natural Organic" brands are NOT GOOD; I have found the beans so hard as to need more cooking time! Fava beans should be slightly soft but NOT mushy. Try to get the beans either fresh or purchase an imported brand from the Mid East (Lebanon, Israel, Jordan, etc). בְּתֵאָבוֹן or Buon Appetito! 

Insalata di Fave - Fava Bean Salad No. 1

Ingredients:
About 3 pounds of fava beans in their pod
¼ cup extra virgin olive oil
1 tablespoon lemon juice
½ small spring onion, minced (about 1/4 cup)
½ cup mint leaves, sliced into fine ribbons
1 preserved lemon, peel only, chopped OR zest of 1 lemon, removed in strips and minced
½ cup feta cheese, crumbled
Salt and pepper to taste

Preparation:
Strip open the pods and shuck the fava beans, removing them from their white, fuzzy nests. Drop the beans into a pot of salted, boiling water for a minute or so until the pale outer skin wrinkles and splits. Drain the beans and immediately plunge into a bowl of ice water to stop the cooking. Remove the peel by slitting one end with a small knife or thumbnail and pinching until the glossy green seed pops out. Set the beans aside in a medium serving bowl.
Make a vinaigrette by shaking lemon juice and olive oil together in a small jar with a tightly fitting lid. Season with salt and pepper to taste and drizzle enough of the vinaigrette over the beans to coat them generously. You may have enough vinaigrette left over for another salad.
Add minced onion, mint, and preserved lemon or lemon peel, and feta to beans in the serving bowl and toss again. Add more dressing as needed and adjust seasoning to your taste. Serve at room temperature.

Both recipes serve: 4          Total Time: about 20 minutes each



AND...  Insalata di Fave - Fava Bean Salad No. 2
Ingredients:
2 - 15 oz cans Fava Beans
1/4 Onion, chopped OR 2/3 cup Spring Onion, chopped
3 - 4 Roma Tomatoes, chopped
1/2 cup Parsley, chopped
1/2 cup Olive Oil
6 – 9 tablespoons Red Wine Vinegar (adjust according to taste)
1 tablespoon Fresh Thyme or 1 teaspoon Za'atar
1 Clove Garlic, finely chopped (optional)
Salt and Fresh Ground Pepper, to taste


Preparation:
Mix all ingredients in a bowl. Adjust amounts according to taste. Let ingredients sit in the fridge for about 1-2 hours to let the flavors mingle properly. Remove about 30 minutes before serving. Best served at room temperature.




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