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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Fava Beans with Serrano Ham and Fried Egg

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Fava Beans with Serrano Ham and Fried Egg Empty Fava Beans with Serrano Ham and Fried Egg

    Post by Lobo Thu 14 Jan 2016, 11:04 pm

    Fava Beans with Serrano Ham and Fried Egg Img36l
    Fava Beans with Serrano Ham and Fried Egg
    Fava Beans with Serrano Ham and Fried Egg Translucent
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    Prep Time: 25 minutes
    Cook Time: 10 minutes
    Servings: 4
    Fresh fava beans must be removed from their pods before cooking. Unless the beans are very small and young, the tough skin that covers each bean must also be slipped off. To remove the skins, blanch the shelled beans in rapidly boiling salted water until just tender, 1 to 2 minutes. Do not overcook. Drain and rinse under cold running water. Pinch each bean opposite the end where it was attached to the pod and squeeze; the bean should pop free. Use a paring knife to remove any stubborn skins.






    • 31

    Ingredients:


    • 4 Tbs. extra-virgin olive oil
    • 1 yellow onion or 3 shallots, finely chopped
    • 2 garlic cloves, chopped
    • 3 oz. sliced serrano ham or prosciutto, cut
        into thin strips
    • 1 to 1 1⁄2 lb. young fava beans, shelled
        and skinned
    • 1⁄2 cup dry sherry
    • 1⁄2 cup chicken or vegetable stock or
        low-sodium canned broth
    • 1 Tbs. chopped fresh flat-leaf parsley
    • Salt and freshly ground pepper, to taste
    • 1 egg
    • 1 Tbs. chopped fresh chives

    Fava Beans with Serrano Ham and Fried Egg Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    In a large fry pan over medium heat, warm 2 Tbs. of the olive oil. Add the onion, garlic and ham and cook until the onion is softened, about 5 minutes. Add the peeled fava beans and stir for a moment, taking care not to break them up, then add the sherry, stock and parsley. Increase the heat to high and cook until the liquid reduces a bit and the flavors are blended, about 1 minute. Add 1 Tbs. of the oil, season with salt and pepper, and transfer to a serving bowl. Keep warm.

    In the same pan, warm the remaining 1 Tbs. oil. Crack the egg into the pan and fry until the yolk is still runny but the white is firm, about 2 minutes. A little bit of crispy edge to the white is fine and adds good texture.

    To serve, cut the egg into bite-size pieces and toss with the warm fava mixture. The runny yolk will meld into the sauce. Sprinkle with the chives and serve immediately. Serves 4.

    Note: Similar to Italian prosciutto, serrano ham is Spanish in origin. Both are made by salting a leg of pork and hanging it to air-cure. Traditionally cut thicker than prosciutto, serrano has a similar but more earthy flavor. It can be found in delicatessens and specialty-food stores.
    Adapted from Williams-Sonoma Collection Series, Vegetable, by Marlena Spieler (Simon & Schuster, 2002).
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