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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Fava Beans with Pancetta and Lemon

Share
avatar
Lobo
Moderator
Moderator

Posts : 21732
Thanked : 1009
Join date : 2013-01-12

Fava Beans with Pancetta and Lemon

Post by Lobo on Sun 17 Jan 2016, 8:19 pm


Fava Beans with Pancetta and Lemon

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 10 minutes
Servings: 4
Fava beans grow inside thick pods and have a rich, buttery flavor. Shell them as you would peas by first snapping off the stem and pulling away the tough string on the side of the pod. Then pop each pod open by pressing your thumbnails along its seam. This dish is a lovely accompaniment to herbed veal or lamb chops.



  • Printer Friendly Version






  • 6

Ingredients:


  • 2 1/4 lb. fava beans, shelled
  • 2 thin slices pancetta, chopped
  • 1 large carrot, peeled and thinly sliced
  • 1 1/2 tsp. minced lemon zest
  • 1 tsp. chopped fresh sage
  • Salt and freshly ground pepper, to taste


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:

Bring a saucepan three-fourths full of water to a boil over high heat. Add the fava beans and cook for 3 minutes. Drain the beans. When cool enough to handle, split the translucent skin covering each bean and pop the bean free of the skin. Set the beans aside.

In a heavy fry pan over medium heat, sauté the pancetta until crisp, about 3 minutes. Add the carrot and sauté until tender, about 5 minutes.

Stir in the fava beans, lemon zest and sage, mixing well. Season with salt and pepper. Transfer to a warmed serving dish and serve hot.
Adapted from Williams-Sonoma Lifestyles Series, Fresh & Light, by Lane Crowther (Time-Life Books, 1998).

    Current date/time is Sat 25 Mar 2017, 4:46 am