Freitag, 11. Mai 2007

Fava beans, salsiccia and panegretto

Spring has arrived in Germany and I finally discovered fresh Fava beans in the Italian store around the corner. I bought 1,5 kg which seemed much before all the preparations, yielding about 200 g in the end.

1. unzip bean body and pop out single beans.

2. Toss in boiling water for 3 minutes.

3. stop cooking process by throwing beans in ice cold water.

4. Take single beans between thumb and finger, make a small incision with fingernail to help the soft beans out of their thick skins.

I also got salsiccia picante, a spicy salami, at the Italian store.

I fried a few slices in olive oil and added the favas.

I tossed in freshly cooked pasta, topping it with panagretto.

The easy panagretto recipe:
  • 6 Tbsp olive oil
  • 3 cloves garlic
  • fresh thyme leaves
  • 125 g bread crumbs
  • 1 Tbsp lemon juice

Heat olive oil, fry minced garlic for a minute, add thyme leaves, fry for 1 minute, add bread crumbs and fry until golden brown (about 2 minutes). Remove from heat, add lemon juice and salt to taste.

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