| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Unshelled fresh fava beans |
|
|
Salt |
| 1 |
tb |
Olive oil |
| 1 |
|
Onion; minced |
| 2 |
|
Cloves garlic; minced or put through a press |
|
|
Few lettuce leaves; cut into chiffonade |
| 1/2 |
c |
Dry white wine |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
Remove the beans from the pods. Bring a pot of water to a boil, add salt,
and drop in the beans. Boil for 30 seconds (no longer), drain, and
transfer to a bowl of cold water. Using your thumbnail to slit the outer
skins, pop out the beans and set aside.
Heat the oil in a casserole or covered skillet and saute the onion over
medium-low heat for 5 minutes or until tender. Add the garlic, beans, and
lettuce, cover and cook, stirring often, for 10 minutes. Add the wine,
cover, and cook 10 minutes or until the beans are tender. Season to taste
with salt and pepper 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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