PENNE WITH MEATY RAGU
Steps:
- Put the garlic, celery, carrot, onion and oregano leaves in a food processor and pulse to chop into small pieces.
- Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the chopped vegetables and cook, stirring once or twice, until they start to soften, about 5 minutes. Stir in the pork, beef, tomato paste, and some salt, pepper and red pepper flakes and cook, stirring often, until the meat is browned, about10 minutes.
- Add the diced tomatoes, crushed tomatoes and basil sprigs. Bring the sauce to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, 1 to 1 1/2 hours.
- Just before the sauce is done, bring a large pot of salted water to a boil over high heat and cook the penne until al dente, according to package directions. Drain and return to the pasta pot. Spoon about 1 cup of sauce into the penne and stir to coat. Serve the penne topped with more sauce, some torn basil and a sprinkle of Parmesan.
FAVA BEAN AND SHIITAKE RAGOUT WITH PENNE
Steps:
- Set a stock pot of water on stove for pasta. While the water heats: Heat butter and oil in skillet. Saute leek, shallot, and sliced shiitake caps until mushrooms have reabsorbed their liquid. Add salt & pepper to taste. Remove from heat, set aside. Simmer broth in shallow sauce pan. Blanch fava beans in the broth for a minute, remove and cool. Blanch asparagus for 1-2 minutes, remove and cool. Add shiitake stalks to remaining broth, simmer on the back burner to reduce while making pasta. When pasta water is boiling, cook pasta al dente. Drain in colander, return to pot. Ladel some hot broth into the penne and stir (discard shiitake stems). Stir in 1/2 the parsley/herbs. Reheat the shiitake mixture in the same skillet, add fava beans and asparagus, saute 2 minutes. Add vegetable mixture to pasta and stir. Spoon into pasta bowls. Ladel some broth on top. Finish with shavings of cheese, and fresh ground pepper to taste.
SAUTé OF FRESH FAVA BEANS, ONIONS, AND FENNEL
Steps:
- Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins (do not cook or peel lima beans).
- Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; sauté 5 minutes. Add favas or lima beans and fennel seeds; sauté 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil. Reduce heat; simmer 10 minutes to blend flavors. Stir in pancetta and savory, adding more broth if mixture is dry. Simmer until favas are tender, about 15 minutes longer. Mix in lemon juice and 2 tablespoons dill. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
- Pancetta, Italian bacon cured in salt, is available at Italian markets, some supermarkets, and some specialty foods stores.
PENNE CARBONARA WITH FAVA BEANS, PEAS AND PECORINO
Provided by Alice Hart
Categories dinner, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- First, find a willing assistant to help peel the favas. Bring 6 cups water to a boil in a large pot. Add the peeled favas and blanch for about 1 minute, then scoop them out (reserving the water) and put them into a bowl of cold water. Drain and slip them out of their whitish skins to reveal the emerald-green bean.
- Bring the water back to a rolling boil. Add 1 tablespoon salt and the penne, stirring occasionally to keep it from sticking. Meanwhile, in a small bowl mix together the egg yolks, pecorino and a little salt and pepper.
- When the pasta is almost done (about 2 minutes less than the time suggested on the package), add the favas and peas to the pot. Cook for 1 to 2 minutes, until the pasta is al dente.
- Reserve 1/2 cup of the cooking water. Drain the penne and vegetables, and return them to the pot. Add the butter and stir well. Add the egg yolk mixture and chives, tossing gently and adding a few tablespoons of the cooking water to form a silky sauce that clings to the penne. Adjust the seasoning, and serve with a wedge of pecorino for grating.
Nutrition Facts : @context http, Calories 643, UnsaturatedFat 6 grams, Carbohydrate 108 grams, Fat 13 grams, Fiber 21 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 850 milligrams, Sugar 24 grams, TransFat 0 grams
WHITE BEAN RAGOûT WITH LEMON OIL AND SHIITAKE MUSHROOMS
Categories Salad Bean Herb Mushroom Tomato Side Vegetarian Buffet Parmesan Lemon Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place beans in large pot. Add enough cold water to cover beans by 3 inches; let stand overnight. Drain.
- Return beans to same pot. Add 8 cups water; onion and bay leaves. Bring to boil. Reduce heat; cover and simmer until beans are tender, stirring occasionally, about 1 hour. Reserve 1 cup cooking liquid. Drain beans; transfer to baking pan. Discard onion and bay leaves.
- Meanwhile, combine oil and lemon slices in heavy medium saucepan. Simmer over low heat until lemon slices are translucent, about 5 minutes. Let cool uncovered 30 minutes. Strain lemon oil into bowl. Transfer 4 lemon slices to plate; cut in half and reserve (discard remaining lemon slices). (Beans, cooking liquid, lemon oil and lemons can be prepared 1 day ahead. Chill separately.)
- Heat 4 tablespoons lemon oil in heavy large pot over medium-high heat. Add mushrooms and sauté until brown and tender, about 5 minutes. Add beans, 1 cup reserved cooking liquid, remaining lemon oil, herbs and lemon juice to mushrooms. Simmer over medium heat 5 minutes to blend flavors. Cool completely.
- Stir chopped tomatoes and grated Parmesan cheese into bean mixture season to taste with salt and pepper. Spoon bean mixture onto platter. Garnish with halved lemon slices.
FAVA-BEAN PUDDING WITH SHIITAKES, BACON AND WILTED ARUGULA
Provided by Molly O'Neill
Categories appetizer
Time 1h10m
Yield Four servings
Number Of Ingredients 12
Steps:
- To make the pudding, bring a large pot of water to a boil. Add the beans and blanch until soft, about 8 to 10 minutes. Drain and rinse under cold running water. Slip their skins off. Set aside 1/2 cup of beans and put the rest into a blender. Add the eggs, yogurt cheese, scallions, salt and pepper and blend until smooth.
- Spray 4 6-ounce ramekins with the olive oil and divide the bean mixture among them. Place them in a steamer basket over barely simmering water. Cover and steam until puddings are set, about 25 minutes.
- To make the garnish, cook the bacon in a medium-size nonstick skillet until browned. Remove with a slotted spoon and reserve. Pour off the fat. Add the shiitakes to the skillet and cook over medium heat until softened, about 5 minutes. Add the arugula and cook until almost wilted. Remove from the heat and stir in the bacon, salt and pepper.
- To serve, run the tip of a small knife around the inside edge of the ramekins to loosen the puddings. Invert each onto the center of a plate and surround with the shiitake mixture. Sprinkle with the reserved fava beans and serve immediately.
Nutrition Facts : @context http, Calories 678, UnsaturatedFat 10 grams, Carbohydrate 108 grams, Fat 17 grams, Fiber 45 grams, Protein 54 grams, SaturatedFat 5 grams, Sodium 1039 milligrams, Sugar 55 grams, TransFat 0 grams
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FAVA BEAN PASTA E FAGIOLI RECIPE - MIKE LATA - FOOD & WINE
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- Bring a large saucepan of water to a boil. Add the shelled fava beans and blanch until bright green, about 1 minute. Drain and peel the favas.
- In a large saucepan, heat the 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until starting to brown, about 4 minutes. Add the carrot, onion, garlic and rosemary and cook, stirring occasionally, until softened, about 5 minutes. Add the stock, cover and simmer over low heat until the carrot is tender, about 6 minutes.
- Discard the rosemary sprig and season the soup with salt and pepper. Add the favas, pasta and mint leaves. Spoon the soup into bowls, drizzle with olive oil and serve, passing the cheese at the table.
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- Shell the fava beans, peel and chop the garlic and cut the pancetta into small cubes. If using, chop the wild fennel or dill.
- Cook the chopped garlic with olive oil in a non-stick pan or skillet. Add the pancetta and simmer for 5 minutes. Then add the white wine. When the alcohol has evaporated, and you no longer smell the wine, add the wild fennel, dill or seeds and the shelled beans.
- In the meantime, put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet, save a cup of the cooking water and drain.
- Add some of the saved pasta cooking water to the beans and then put the cooked pasta into the pan with the Pecorino. Mix everything together well and serve with more grated Pecorino as required.
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