Wednesday, February 11, 2009
Farm Bulletin: Do Me a Fava
Until spring arrives (soon, so soon!) there are still the delights of the braising pot to explore. Contributor Anthony Boutard shares two recipes for a soup and a stew made from dried fava beans.
Here are a couple of good recipes for dry favas in the winter.
Adapted from Astray Recipes.
This traditional southern Italian dish is most often accompanied by wild chicory, but any fresh winter green will be delicious. We also substituted celeriac for the more traditional celery because it makes a creamier soup. Yield: 4 servings.
8 oz. dried fava beans, soaked for 12 hours
1 med. celeriac, peeled and chopped
1 med. onion, chopped
2 tsp. salt
2 Tbsp. fruity olive oil, or more
12 oz winter greens, cleaned and chopped
1/3 c. water
1 Tbsp. salt
3 Tbsp. fruity olive oil
2 garlic cloves, minced
Drain the beans and slip them out of their skins. If the skins cling too tightly, boil them for 5 to 10 minutes and then skin. Put peeled beans in a pot with celeriac and onion. Add just enough water to cover and bring to a simmer. Add the 2 teaspoons salt, cover and cook for 20 to 25 minutes or until the beans are very soft, adding more water if necessary. Drain and mash by hand, or in a processor, with the 2 Tablespoons olive oil.
Bring the water to a boil, add the greens and 1 Tablespoon of salt, cover & cook until the greens are soft but not mushy, 5 minutes. Drain. Warm the 3 Tablespoons olive oil in a skillet and slowly sauté the garlic just until it is golden and soft. Do not let it brown. Add the greens and swirl them around in the oil. Serve on a platter, spooning the garlic-infused greens over the favas.
Macco di Fave
The following is an adaption of a recipe for this dish on the website Cibo Che Passione. This dish makes a very thick, creamy soup and will feed 4.
1 med.-lg. onion, finely diced
1 c. dried fava beans
1/2 c. tomato purée or one ripe summer tomato, diced
1/4 cup olive oil, or to taste
Fresh ground pepper
1 tsp. salt
2 1/2 c. dried egg noodles, or more
Pecorino or Parmesan cheese, grated
1 tsp. sugar, optional
Soak the beans in plenty of water for 12 to 24 hours. Remove the skins, rinse the beans and put them into a heavy pot with the onion, tomato and salt. Add enough water to generously cover. If the puree is not sweet, you can add the sugar.
Bring to a simmer, lower the heat to low and cover. Cook until the beans are totally soft and disintegrating. Stir to break up the beans and mix the ingredients.
In a separate pot, cook the noodles in plenty of salted, boiling water till they are al dente. Drain them and stir in the oil. Add to the bean pot and cook gently until the noodles have finished cooking. Serve dressed with the pepper and grated cheese.