Tuesday, June 22

Fresh Fava with 3 Easy Recipes

We've picked nearly a TON of fava (or "broad bean" as our British friends call them) out of our garden/farm - most likely if you have stopped by in the past 2 weeks you have either been given a bag of fresh picked fava to take home, shelled 'em and/or eaten them!

So what to do with a crate of fava...from crudo (raw) & crostini and even in pasta here we share a few of our favorite "Farm to the Table" fava dishes:


1. With the sweet spring flavor of shelled (double shelled) fava we simply pair it with a hunk of fresh pecorino cheese for the ultimate in simplicistic antipasta & country/peasant cooking.
2. Another great antipasta is fava crostini - the color & crisp flavor on crunchy bread - how can you only eat one?! Jason's fava crostini recipe:
Fava (Broad bean) Crostini:
Serves 4

1 cup of double shelled (outer pod & inner shell removed) fresh fava or broad bean
couple glugs of olive oil
garlic clove, skinned, whole
squeeze of lemon
water
shaved parmesan
salt & pepper
baguette or crusty bread, sliced & toasted

Throw the fava in a pan & cover with water & a little salt. Bring to a boil & lower to a simmer. Cook a couple of minutes until the fava are tender. Drain.

Return the pan to the heat. Pour in a couple glugs of olive oil and the garlic clove. Fry the garlic until browned. Then discard garlic.

Toss the fava into the pan & sautee for a minute or two. Then begin mashing with the back of a wooden spoon until you form a paste. If you need to add a bit of water, do so.

Remove fava paste from heat & season with salt & pepper add a squeeze of lemon.

Toast slices of good bread & rub warm fava mixture & top with shaved parmesan. You can drizzle a little really good quality extra virgin olive oil as well if you like.


3. For a fresh light pasta dish try Spaghetti alla Chitarra con Vedure di Primavera (Pasta with spring vegetables). A bright mix of fava, peas, asparagus & artichoke!
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