Wednesday, July 08, 2009
Taberna style Fava beans
Made last night in Laurel, LI using farm fresh favas and my own house cured guanciale.
-fava beans, shelled and peeled
-home-cured guanciale diced small (for those of you who don't cure your own meats, try pancetta or proscuitto/serrano)
-garlic minced
-white wine
Parboil the beans in salty water for about 5 minutes until the color changes to darker green. strain and keep close by.
Sautee the cured pork product until the fat renders but do it slowly so it doesn't brown or get crispy. Add the garlic to soften.
Toss the beans in once the pork/garlic is ready and let them soak up the fat by tossing heartily. Salt and pepper to taste.
Add some wine and burn it off.
Drizzle in some olive oil before serving.
-fava beans, shelled and peeled
-home-cured guanciale diced small (for those of you who don't cure your own meats, try pancetta or proscuitto/serrano)
-garlic minced
-white wine
Parboil the beans in salty water for about 5 minutes until the color changes to darker green. strain and keep close by.
Sautee the cured pork product until the fat renders but do it slowly so it doesn't brown or get crispy. Add the garlic to soften.
Toss the beans in once the pork/garlic is ready and let them soak up the fat by tossing heartily. Salt and pepper to taste.
Add some wine and burn it off.
Drizzle in some olive oil before serving.
# posted by Yossie @ 7:06 AM 
