| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Unshelled fava beans or- |
| 2 |
sm |
Sweet red peppers |
| 2 |
tb |
Olive oil |
| 2 |
|
(large) cloves; finely minced |
| 1/3 |
|
White wine |
| 1/4 |
ts |
Dried thyme |
|
|
Salt and freshly ground pepper |
| 2 |
tb |
Fresh lemon juice |
INSTRUCTIONS
This is a lovely side dish and it's also good with pasta.
Bring a large pot of salted water to a boil while you remove the fava
beans from their pods.
Meanwhile, roast the red peppers over a gas flame or under a broiler,
turning until all sides are uniformly charred. Remove from the heat and
place in a paper or plastic bag until cool enough to handle. Remove all the
charred skin, rinse the peppers and pat dry. Slice into thin strips, then
cut the strips into 1 - or 2-inch lengths.
Blanch the fava beans for 30 seconds, no longer, drain, and transfer to a
bowl of cold water. Slip the beans out of their thick skins, and place in
a bowl.
Heat the olive oil in a heavy-bottomed lidded skillet and gently saute the
garlic until golden, about 2 minutes. Add the fava beans and red peppers
and stir together over medium heat for about 2 minutes. Add the wine and
the thyme, cover, and turn heat to low. Simmer 5 to 8 minutes (they are
very good slightly crunchy and bright green; after they've cooked 5 minutes
their color dulls and they become quite soft). Add salt and freshly ground
pepper to taste, stir in the lemon juice, and serve.
PLGOLD@IX.NETCOM.COM (PAT GOLD)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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