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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 Bean Sauté with Marjoram and Feta

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

    Fava Bean Sauté with Marjoram and Feta Empty Fava Bean Sauté with Marjoram and Feta

    Post by Lobo Fri 22 Jan 2016, 11:17 pm

    Fava Bean Sauté with Marjoram and Feta Img38l
    Fava Bean Sauté with Marjoram and Feta
    Fava Bean Sauté with Marjoram and Feta Translucent
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    Prep Time: 25 minutes
    Cook Time: 10 minutes
    Servings: 4
    This recipe celebrates the spring fava bean harvest by using ingredients that enhance but do not mask the fresh, nutty flavor and buttery texture of the legume. Feta cheese adds a bright tanginess; both shallot and lemon zest contribute a pleasing zip; and marjoram’s mellow, floral hints bring all the elements together.






    • 4

    Ingredients:


    • 2 lb. fava beans in the pods
    • 1 Tbs. extra-virgin olive oil
    • 1/4 shallot, thinly sliced
    • Sea salt and freshly ground pepper, to taste
    • 2 tsp. minced fresh marjoram
    • 1/2 lemon
    • 1 oz. feta cheese

    Fava Bean Sauté with Marjoram and Feta 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:

    Bring a large pot of salted water to a boil over high heat. Fill a large bowl two-thirds full with ice water. Remove the fava beans from the pods; discard the pods.

    Add the beans to the boiling water and cook for 2 minutes. Drain the beans and then immediately plunge them into the ice water. When the beans are cool enough to handle, slip off the tough outer skins by pinching one end of the beans. Place the shelled beans in a bowl and pat dry.

    In a fry pan over medium heat, warm the olive oil. When the oil is hot, add the shallot and a pinch of salt and sauté until the shallot is soft and translucent, 3 to 4 minutes. Add the fava beans and another pinch of salt and sauté for 2 minutes. Add the marjoram and sauté until the beans are just tender, 1 to 2 minutes more.

    Remove the pan from the heat. Squeeze the juice from the lemon half over the beans and stir to mix. Taste and adjust the seasonings with salt and pepper. Transfer the beans to a warmed serving dish and crumble the cheese over the top. Serve immediately. Serves 4.

    Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).

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