Farrotto With Fava Beans Tomato And Marjoram Food

FARROTTO WITH FAVA BEANS, TOMATO AND MARJORAM

Steps:

• In a bowl filled with warm water, soak farro overnight at room temperature.
• In a large, shallow pan over medium heat, add 1 1/2 tablespoons of the olive oil, the butter, shallots and garlic. Simmer 2 to 3 minutes, stirring continuously with a wooden spoon.
• Drain farro, and add to pan. When the grains are well coated with oil and butter, start adding hot water little by little, just enough to cover the farro. Stir often, and continue adding hot water if needed.
• After about 10 minutes of cooking, add the tomato. Keep stirring to prevent grains from sticking to pan. At this point the farro should be just about cooked, its texture al dente. Add fava beans; remove from heat.
• Add marjoram, cheese and remaining oil. Season with salt and pepper. Stir, and serve immediately.

SPAGHETTI WITH FAVA BEANS, BREAD CRUMBS AND MARJORAM

Steps:

• Bring a large pot of water to a rolling boil over high heat. Salt generously, and add the spaghetti. After five minutes, add the skinned favas. Cook over high heat, stirring occasionally so the pasta doesn't stick together, until al dente, about 10 minutes.
• Meanwhile, in a small skillet, heat the olive oil over medium heat, then add the bread crumbs, marjoram, salt and pepper. Cook, stirring, until crispy, three to four minutes. Turn off the heat, and set aside.
• When the pasta is cooked al dente, remove 1/2 cup of the cooking water and transfer to a large serving bowl. Drain the pasta and fava beans, and add to the bowl. Add the bread crumb mixture, toss together and serve, passing the cheese at the table.

CRACKED FARRO RISOTTO (FARROTTO) WITH PARSLEY AND MARJORAM

Steps:

• Several hours or the day before you plan on serving the farrotto, place farro in a bowl and pour on 2 cups boiling water. Let sit for 3 hours, or refrigerate overnight.
• Drain farro and place in a food processor fitted with steel blade. Pulse 5 to 10 times. Scrape down sides of bowl and pulse again 5 to 10 times. Some, but not all of the farro should be broken. Scrape into a bowl.
• Put your stock or broth into a saucepan and bring it to a simmer on the stove, with a ladle nearby or in the pot. Make sure that it is well seasoned.
• Heat oil in a wide, heavy skillet or saucepan over medium heat. Add shallots or onion and cook gently until just tender, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add farro and stir over medium heat until grains dry out a bit and begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan.
• Stir in enough of the simmering stock or broth to just cover the farro. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, adding more stock when the farro is almost dry and stirring often, until mixture is creamy and farro is tender, about 25 minutes. Taste, adjust salt, and add pepper.
• Add another ladleful or two of stock to the pan. Stir in the parsley, marjoram and Parmesan, and remove from heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates.

FRESH PASTA WITH FAVAS, TOMATOES, AND SAUSAGE

Steps:

• Heat oil in large saucepan over medium heat. Add next 3 ingredients. Sauté until onion is translucent, about 6 minutes. Add sausages; break up with fork. Sauté until brown, about 3 minutes. Add wine; simmer 1 minute, scraping up browned bits. Add tomatoes and fava beans. Sauté until tomatoes soften, about 5 minutes. Season sauce with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.
• Add sauce to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid as needed if dry, about 2 minutes. Mix in 2 tablespoons cheese. Transfer pasta to bowl. Serve, passing additional cheese.

FAVA BEANS WITH TOMATO GARLIC SAUCE

Steps:

• Heat oil in a large saucepan& over medium heat saute the onions& garlic until golden.
• Stir in remaining ingredients except the beans.
• Bring to a boil, reduce heat and simmer 30 minutes (add a bit more water if it reduces too much- the sauce should have some liquid to it).
• Gently stir in the fava beans and let stand for a few minutes so the beans absorb some of the flavor from the sauce.