Monday, June 20, 2011
I have a confession to make. Ever since I heard Anthony Hopkin's line in the film, The Silence of the Lambs, I've wanted to try fava beans, minus the liver of course.
I've never tried them before, but this week I saw fresh fava beans at the grocery so I bought a small packet of the beans.
Fava beans are a lot like clay. There are many steps to produce the end result. One becomes so involved along the way, one can easily forget where one is headed. First remove each fava bean from the outer shell.
Next blanch the beans in boiling water for three minutes. Immediately remove the beans from the hot water and immerse them in ice cold water to stop the cooking process. When cool slip each bean out of it's skin. Saute some garlic with butter and olive oil, when lightly browned, add the beans and some fennel seed and saute for another five minutes.
After all the shelling and skinning there weren't many beans to eat. Like clay it's all about the process, shape, texture, color, and a little taste. The better to woo my honey, I served them with some Camelot chardonnay, instead of the nice Chianti. Thanks for reading and for your comments.