May 31, 2011

Fresh Fava Beans with Pecorino Romano

Tonight we ate our very own fava beans- and they were delicious! Remember the tiny little plants I was telling you about on the patio about two months ago? They've since grown to about four feet high and have started producing bean pods! I was curious if they would taste differently than fava beans from the store, so I did a taste test. While the fava beans from the store were lovely, I did notice that mine tasted sweeter, and less bitter. This dish is fresh and delicious and you can make it very, very quickly.

Fava beans require a little extra step to remove the outer shell of the individual beans. First, open the bean pods and remove the beans. On the stove, bring some water to a boil. Get a small bowl ready with ice water, that's where you'll put the fava beans after they've boiled for just a minute. Once the water is boiling, add the fava beans and boil for just one minute- remove and place in the ice water. The ice water serves two purposes, actually, the first is that it halts the cooking, the second is that it will make you able to touch them faster. You can just use gentle pressure and your fingernail to pierce the outside of the individual beans, the outer skin will come off easily. The lovely green interior beans are your prize!

Place small portions of the prepared fava beans on a small plate. Serve with small chunks of pecorino romano, top with a grind or two of white or black pepper, and a small drizzle of olive oil. This can be a small appetizer, an accompaniment to wine, or the topping of a salad. You'll probably notice that the fava beans have a lovely peppery aroma and taste. Enjoy!



These fava beans were really, really easy to grow! They didn't seem to mind in April when it was still chilly at night and they seem to be withstanding the 90+ degree weather alright. They do not get full sun, though, more like 6 hours of direct sun.

1 comment:

raquel.erecipe said...

you have a cute sprout in my place I tried to plant some green vegetable such as bitter gourd.