How I ate the fava beans
Apr. 26th, 2004 12:46 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pantryslutNot with liver, thank you very much.
I forgot how few favas come out of a big pile of pods, so I took two weeks' worth of fava pods (about two pounds), blanched, peeled, and peeled again, for these were too big to eat raw.
Then I chopped up some garlic (about a clove) and a slice of pancetta, and I threw this in a saute pan with some olive oil. After a minute or two I added the favas and cooked for a while until heated through and the pancetta looked good (I know, such a precise direction...). Then I threw on a small handful of shredded mint leaves and stirred a little more. I removed the pan from the heat and that was it. I probably should've added a little pepper, but the pancetta apparently did well enough for salt that no more was really needed. There are other things I could've done to finish the dish, but I didn't.
This was a side dish -- it accompanied, in this case, chicken thighs marinated in yogurt with paprika, garlic, dried mint, salt and pepper. (Garlic and mint were apparently a theme this evening.) I bet the beans prepared this way would make a pretty tasty pasta sauce, though. I might use a different herb, like thyme or parsley. Or not.
I forgot how few favas come out of a big pile of pods, so I took two weeks' worth of fava pods (about two pounds), blanched, peeled, and peeled again, for these were too big to eat raw.
Then I chopped up some garlic (about a clove) and a slice of pancetta, and I threw this in a saute pan with some olive oil. After a minute or two I added the favas and cooked for a while until heated through and the pancetta looked good (I know, such a precise direction...). Then I threw on a small handful of shredded mint leaves and stirred a little more. I removed the pan from the heat and that was it. I probably should've added a little pepper, but the pancetta apparently did well enough for salt that no more was really needed. There are other things I could've done to finish the dish, but I didn't.
This was a side dish -- it accompanied, in this case, chicken thighs marinated in yogurt with paprika, garlic, dried mint, salt and pepper. (Garlic and mint were apparently a theme this evening.) I bet the beans prepared this way would make a pretty tasty pasta sauce, though. I might use a different herb, like thyme or parsley. Or not.
