Looking for new ideas for fresh favas. I buy lovely fresh, young (they don't need shelling!) favas, de-podded even. They are one of my favourites, and generally I do them with a bit of pancetta and mint. Just wondering if anyone has any other good suggestions? Thinking of making up a besara, which is an egyptian preparation of ground fresh fava (think green houmous), but before I do, thought I'd give you picklers a go at it!
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First, I've gone ahead and posted the recipe I usually use for favas. While they're in season I do this once or twice a week...
http://www.food52.com/recipes/9061_fresh_fava_beans_with_pancetta_and_mint
Now, I used about a third of them in a tortilla this morning, along with the second tomato of the season from the garden and some shallots. Was OK, but shoulda added some pancetta...
The remainder I ended up using for a Besara of my own devising. Turned out yummy, shame I didn't do this before the the dips contest...
http://www.food52.com/recipes/9062_besara_or_green_houmous
BTW, Midge, did you know that in parts of the middle east, and most especially in Egypt, falafel are made with fava? In Egypt this is distinguished from chickpea falafel as, "tamiya". However, not made with fresh fava, you use dry fava, which are soaked, but not cooked, before grinding with the other ingredients and then deep fried.
http://casa-giardino.blogspot.com/2010/10/last-night-dinner-dandelions-fava-beans.html