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A question about a recipe: Ignacio Mattos’ Grilled Favas

I have a question about the recipe "Ignacio Mattos’ Grilled Favas" from Genius Recipes. As a vegetarian, I don't use anchovies. Would capers or kalamata olives work?

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TheWimpyVegetarian added almost 2 years ago

I curious about this too. I typically use these exact substitutions for anchovies since my husband is allergic and want to make this tonight. I'm guessing they would work here too.

Maedl added almost 2 years ago

Both olives and capers are sources of umami--as are anchovies. I think they are reasonable substitutes.


Kristen is the Senior Editor of Food52

added almost 2 years ago

Yes, I think either olives (just about any kind) or capers would be nice as a substitute here. I would just chop them very finely, as you would with the anchovies, to help them cling to the fava beans after they're grilled.

threefresheggs added almost 2 years ago
Voted the Best Answer!

As a occasional fish-cheating 25+ year vegetarian, I say favor the capers when subbing for anchovies. Also, if you have the time and patience, blot/drain/dry them on a kitchen towel, fry them in oil until they 'bloom', then drain them on paper before using whenever possible. You'll thank me.

susan g added almost 2 years ago

I have also seen miso recommended to sub for anchovies.

threefresheggs added almost 2 years ago

Miso is an interesting suggestion, indeed. Perhaps not perfect here where the mouthfeel of some little salty morsels is adding to the experience, but definitely one I want to keep in my arsenal for future use in soups and sauces. Love it, thanks! Specific to this recipe, I would do super nonpareille capers, which are teeny-tiny, fry up fast and crisp, and require no mincing for this type of application.

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