fave
19.01.16
All the recipes in this section are the result of experience, creativity and... word of mouth by Eleonora Berto, a daily presence at the “El Tamiso” store under the Salone in Padua. The ingredients are all from organic farming and the doses are approximately for four people.
An old Piedmontese saying: “tell the story of the rava and the fava bean” tell the story of the turnip and the fava bean. When you don't reach the conclusion of a topic or issue...
FABULOUS
INGREDIENTS: 6/7 ounces of fava beans, 3 medium carrots, a bunch of asparagine, a bunch of radishes, 2 ounces of valerian, 2 zucchini, extra virgin olive oil, salt, 1 lemon.
PROCEDURE: Wash all the vegetables, open the pods and extract the beans, remove the skin that covers the seeds. Slice the zucchini and radishes, grate the carrots and, of the asparagine, keep the tender part of the stem and the tips. Season everything with lemon juice, salt and oil. Compose the dish by adding valerian (or lettuce) at the last moment.
SPRING FAVELLA
INGREDIENTS: 1 kg of fresh fava beans, ½ kg of fresh peas, a bunch of asparagus, 2 carrots, 2/3 zucchini, 2 leeks, salt, extra olive oil, a shallot or onion, a few basil or mint leaves or marjoram, parmesan (optional).
PROCEDURE: Extract the fava beans and peas from the pods, add to the vegetables cut into pieces in a pan and cook for half an hour with a liter of water, salt halfway through cooking. Thinly slice the shallot (or onion) and let it dry gently in a little oil. Add the basil or other flavor with the heat off and season the soup, if desired, complete the dish with grated Parmesan cheese.
RICE WITH GREEN BEANS WITH SAUCE
INGREDIENTS: 300 grams of rice (any variety), 1 kg of fresh fava beans, tomato puree, 1 onion or 1 clove of garlic, extra virgin olive oil, salt, oregano, grated pecorino cheese.
PROCEDURE: Remove the pods from the fava beans. Peel the larger beans and keep the small ones intact. Cook over low heat, with 2 glasses of water, for 15/20 minutes. Flavor the tomato puree with a sauté of onion, or by inserting the minced garlic, add the previously cooked fava beans, salt and finish cooking for another 10 minutes, if the sauce dries too much, add some water. Boil the rice and season it with the favette beans with sauce, a crumbled oregano and possibly pecorino cheese.
SLICED
INGREDIENTS: 1 kg of fresh fava beans, 1 medium onion, 6 eggs, salt, pepper, extra olive oil, a handful of fresh mint leaves.
PROCEDURE: clean the fava beans and remove the skin of the larger ones. Blanch them in boiling salted water for about 15 minutes and then drain. Grease the pan with oil and stew the sliced onion. Shell the eggs and, in a bowl, mix them with the fava beans, cooked previously, and the mint leaves. Pour everything into the pan with the onion and finish cooking the omelet. Also excellent cold for an outdoor snack!!!!
FAVAMUSS
INGREDIENTS: ½ kg of fresh fava beans, 300 grams of fresh peas, 1 shallot, extra olive oil, salt, 100 grams of ricotta.
PROCEDURE: Remove the beans and peas pods. Remove the skin from the larger fava beans. Slice the shallots, add fava beans and peas and stew with a little water, for 20 minutes, over moderate heat and with a covered pot, salt halfway through cooking. Go through a vegetable grinder (or blend), add the ricotta, oil and mix well to obtain a smooth cream. Excellent for filling fresh tomatoes, for seasoning pasta or for delicate sandwiches
An old Piedmontese saying: “tell the story of the rava and the fava bean” tell the story of the turnip and the fava bean. When you don't reach the conclusion of a topic or issue...
FABULOUS
INGREDIENTS: 6/7 ounces of fava beans, 3 medium carrots, a bunch of asparagine, a bunch of radishes, 2 ounces of valerian, 2 zucchini, extra virgin olive oil, salt, 1 lemon.
PROCEDURE: Wash all the vegetables, open the pods and extract the beans, remove the skin that covers the seeds. Slice the zucchini and radishes, grate the carrots and, of the asparagine, keep the tender part of the stem and the tips. Season everything with lemon juice, salt and oil. Compose the dish by adding valerian (or lettuce) at the last moment.
SPRING FAVELLA
INGREDIENTS: 1 kg of fresh fava beans, ½ kg of fresh peas, a bunch of asparagus, 2 carrots, 2/3 zucchini, 2 leeks, salt, extra olive oil, a shallot or onion, a few basil or mint leaves or marjoram, parmesan (optional).
PROCEDURE: Extract the fava beans and peas from the pods, add to the vegetables cut into pieces in a pan and cook for half an hour with a liter of water, salt halfway through cooking. Thinly slice the shallot (or onion) and let it dry gently in a little oil. Add the basil or other flavor with the heat off and season the soup, if desired, complete the dish with grated Parmesan cheese.
RICE WITH GREEN BEANS WITH SAUCE
INGREDIENTS: 300 grams of rice (any variety), 1 kg of fresh fava beans, tomato puree, 1 onion or 1 clove of garlic, extra virgin olive oil, salt, oregano, grated pecorino cheese.
PROCEDURE: Remove the pods from the fava beans. Peel the larger beans and keep the small ones intact. Cook over low heat, with 2 glasses of water, for 15/20 minutes. Flavor the tomato puree with a sauté of onion, or by inserting the minced garlic, add the previously cooked fava beans, salt and finish cooking for another 10 minutes, if the sauce dries too much, add some water. Boil the rice and season it with the favette beans with sauce, a crumbled oregano and possibly pecorino cheese.
SLICED
INGREDIENTS: 1 kg of fresh fava beans, 1 medium onion, 6 eggs, salt, pepper, extra olive oil, a handful of fresh mint leaves.
PROCEDURE: clean the fava beans and remove the skin of the larger ones. Blanch them in boiling salted water for about 15 minutes and then drain. Grease the pan with oil and stew the sliced onion. Shell the eggs and, in a bowl, mix them with the fava beans, cooked previously, and the mint leaves. Pour everything into the pan with the onion and finish cooking the omelet. Also excellent cold for an outdoor snack!!!!
FAVAMUSS
INGREDIENTS: ½ kg of fresh fava beans, 300 grams of fresh peas, 1 shallot, extra olive oil, salt, 100 grams of ricotta.
PROCEDURE: Remove the beans and peas pods. Remove the skin from the larger fava beans. Slice the shallots, add fava beans and peas and stew with a little water, for 20 minutes, over moderate heat and with a covered pot, salt halfway through cooking. Go through a vegetable grinder (or blend), add the ricotta, oil and mix well to obtain a smooth cream. Excellent for filling fresh tomatoes, for seasoning pasta or for delicate sandwiches
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18. 01. 16
18.01.16
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All the recipes in this section are the result of experience, creativity and... word of mouth by Eleonora Berto, a daily presence at the “El Tamiso” store under the Salone in Padua. The ingr...
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