Fava Bean Pudding With Shiitakes Bacon And Wilted Arugula Food

20 WAYS TO USE FAVA BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fava bean recipe in 30 minutes or less!

FAVA-BEAN PUDDING WITH SHIITAKES, BACON AND WILTED ARUGULA

Steps:

• To make the pudding, bring a large pot of water to a boil. Add the beans and blanch until soft, about 8 to 10 minutes. Drain and rinse under cold running water. Slip their skins off. Set aside 1/2 cup of beans and put the rest into a blender. Add the eggs, yogurt cheese, scallions, salt and pepper and blend until smooth.
• Spray 4 6-ounce ramekins with the olive oil and divide the bean mixture among them. Place them in a steamer basket over barely simmering water. Cover and steam until puddings are set, about 25 minutes.
• To make the garnish, cook the bacon in a medium-size nonstick skillet until browned. Remove with a slotted spoon and reserve. Pour off the fat. Add the shiitakes to the skillet and cook over medium heat until softened, about 5 minutes. Add the arugula and cook until almost wilted. Remove from the heat and stir in the bacon, salt and pepper.
• To serve, run the tip of a small knife around the inside edge of the ramekins to loosen the puddings. Invert each onto the center of a plate and surround with the shiitake mixture. Sprinkle with the reserved fava beans and serve immediately.

FAVA BEAN AND BACON RISOTTO

Steps:

• Cook the fava beans in a saucepan of lightly salted boiling water for 2-3 minutes. Drain and plunge into ice-cold water to cool. Peel away and discard the outer shells and set the beans aside.
• Heat the butter in a heavy saucepan. Add the onion and bacon and cook over low heat for 5 minutes. Add the rice and beans and continue to cook, stirring for 1-2 minutes.
• Add enough hot stock to cover the rice and continue to cook, stirring frequently, until most of the stock has been absorbed. Continue adding the stock in this way until it is almost completely absorbed and rice is tender.
• Remove from the heat, stir in the grated Parmesan, and season to taste. Serve immediately, garnished with Parmesan shavings.

CREAMED FAVA BEANS AND BACON

Steps:

• Shell the beans from the pods.
• Briefly blanch the beans, then shock with ice water and remove their skins - excepting those that are tiny (discard the tiny ones).
• Cut the bacon into 1/2-inch pieces, then parboil for 10 seconds to remove excess salt, and drain.
• In a heavy saucepan (one with a cover) over low heat, melt the butter and cook the bacon for two to three minutes (bacon should remain limp).
• Add the peeled fava beans, savory, water, and salt to taste.
• Cover tightly, increase temperature to high, and cook over high heat for a few seconds (for gas burners, that would be about 5-10 seconds, for standard electric coil burner that would be about 15-20), then decrease heat to low and cook, shaking pan occasionally, until tender, about 15 to 20 minutes.
• Remove pan from heat and allow to cool for 2 minutes.
• In a bowl whisk together well the cream, egg yolks, and pepper (to taste), then stir the mixture gently into the fava beans.
• Return the beans to low heat, stirring until the sauce just begins to thicken (coating the spoon thinly) - do not allow to boil.
• Transfer beans to serving dish, sprinkle with the lemon juice and chopped parsley, and serve.

GABRIEL'S SAUTEED FAVA BEANS

Steps:

• First, shell the beans from the fava pods (I found it's sometimes easier - especially if you're new to fava beans - to open the pods when you run the edge of a knife along the seam, cutting away the tough edge so that the pod halves come apart).
• In a large saucepan, bring water to a boil, then add salt - the amount depends on how much water you have, but it should be very salty, like seawater.
• In a bowl, combine ice and tap water to make ice water; set aside.
• Add the shelled beans to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking.
• Let the beans cool, then peel the outer skin from each of them.
• Over medium heat in a skillet, melt together the butter and olive oil, then add the garlic and sauté for 1 minute.
• Add the peeled fava beans and sauté for about 5 to 7 minutes, or until they are done to your preference.
• Season to taste with salt and freshly ground pepper, serve, and enjoy!
• Note: in choosing your fava beans, get the pods that are firm and fresh looking; also, if you're feeling silly, have these along with your favorite liver dish and a nice Chianti.
• Note 2: once you've made these basic fava beans, you can add other delicious items such as caramelized onions or fennel, chunky fresh tomatoes, and/or a bit of chopped proscuitto.
• Note 3: I asked Gabriel if favas could be frozen effectively, and he said that yes, you can shuck them and blanch them for 1 minute at most, then freeze them in a single layer on a sheet in the freezer before putting them into bags; great bright green color and no mushiness in texture; thaw, peel, and use as usual.

MOROCCAN-SPICED FAVA BEAN STEW

Steps:

• Place the dried fruit and raisins in a small heatproof bowl. Add boiling water to cover and soak for 20 minutes to soften. Drain and set aside.
• Heat the olive oil in a large saucepan over medium heat. Add the onion and carrot, cover, and cook until softened, about 5 minutes. Add the garlic, cumin, and cinnamon and cook, stirring, for 30 seconds.
• Add the tomatoes, green beans, and stock and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes.
• Add the favas, peas, fruit, salt and pepper to taste. Simmer, uncovered, until the flavors are blended and the desired consistency is achieved, about 10 minutes.
• Sprinkle with cilantro and serve.

FAVAS A PORTUGUEASA ( BROAD BEANS WITH BACON AND HERBS )

Steps:

• In a heavy based pot fry the bacon until the fat runs.
• Add onions and garlic, cook gently till soft.
• Stir in the beans and tomato, with the herbs.
• Barely cover with water add salt and pepper to taste, and, simmer till the beans are tender.
• Strain the liquid off and remove the bay leaf and mint.
• Serve and enjoy the taste of Portugal.