Chianti aside what can I do with these ? Do I need to peel each bean?
I have asparagus and some other veggies, something fresh healthy and easy for vegetarian ?
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Yes, it is better if you peel each bean you will get a creamier texture.
I have a recipe that I will post later my device needs to be charged.
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The young ones donât need to be peeled- but there is a taste and texture that isnât there if you peel them.
Favas and artichokes Ă la Polita is a traditional spring dish in Greece, with dill and lemon. Some recipes include lamb. Enjoy!
I donât always add artichokes. Could do with favas alone, or add some asparagus, carrots, etc.
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I actually have 2 artichokes. Sorta random that I ever have either of those ingredients!
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Spring!!
You could also do a nice pasta primavera with the favas.
Or a risotto. https://www.italianfoodforever.com/2008/06/risotto-primavera/
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Well I have 2 whole artichokes I know thatâs a process to get the hearts too. Asparagus. Green onion.
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You could do a simple pasta dish with Alfredo sauce Asparagus, fava beans and some of your other vegetables.
Or even a salad with manchego cheese and a simple dressing with fresh herbs.
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Great tips I am appreciative.
Is there a trick to getting the husk off the bean? They are fresh and itâs not just popping off ? Maybe leave on?
I use a sharp knife to make an x in the membrane/skin, without cutting into the bean itself, before I boil them. The skin slips off after theyâve been boiled for a few minutes.
The skin wonât come off easily if you donât cook them first.
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You can leave them on, I just like them shelled and find it worth the effort.
I pinch them and some do need a little help with slicing a slit then squeezing it out.
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About 9-10 hours til dinner I will report back !
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Itâs a dilemma, for the bigger ones I like them peeled individually, taste is better, the âskinâ is a bit thick and tasteless, but peeling means they become smaller⌠so sometimes I keep them. For the smaller ones, the skin is thinner, no need to peel.
I have a preference to consume them fresh in salad or slightly cook.
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Alice Watersâ fava bean puree is delicious.
Yes, you need to remove the fava beans from their shell, then blanch them, then peel off the husk.
https://leitesculinaria.com/45630/recipes-fava-bean-puree.html
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This is my favoirite way to prepare Fava beans:
Giada De Laurentiisâ Spaghetti with Chianti and Fava beans is also a repeat in our household:
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I havenât made my way through all of these yet have enjoyed many of them and look forward to cooking my way through them.
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Having never cooked with these (and now I can see why itâs a lot work!) I was surprised by the bright green color and fresh flavor.
I donât have enough for Alice waters spread but that is next when I get more (nice one maccrogenoff) and donât want to overwhelm flavor since I havenât really tried it before so am going with egg noodles with butter garlic lemon and favas. Some other veggies on side perhaps.
Thanks for all the tips.
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Yayyy! A fava beans thread! Iâve read you can freeze the beans before skinning them, which makes them easier to peel. I havenât tried that. I usually parboil, but we are running out of water here (in California) , so I might.
I think there is a Fava beans recipe thread somewhere, but I canât find it.
Here is my latest production.
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I ADORE fava beans. When I am filthy rich, I will pay a minion very well to come in and shell, poach and peel them. And share half the product. Such a chore!
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Iâve typed in Fava and find many recipes sprinkled throughout many threads.
CH had a Fava bean thread maybe that is what you are remembering?
Maybe. Or they could be on a food gardening thread and no âfavaâ tag. Or maybe itâs just wishful thinking. Whatever. We have one now!
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