venerdì 2 maggio 2014

Lukewarm salad of fava beans

It is time of fava beans still!
Passionate and "wedded" - over that to the Santuzza[1] - to a kitchen that uses products of the territory and seasonal, today I propose you a recipe of the tradition of the Sicilian popular cuisine. A very simple preparation, of country origin, that however it exalts the good taste of the green legume above all if it accompanied with some good oil of olive.
Before passing to the recipe, I reiterate the only my true recommendation: use fresh products and of first quality, always!

Ingredients: 500 grs. of shelled broad (fava) beans; 5 tablespoons (or more, according your taste) of extra-virgin olive oil; 2 cloves of garlic; salt and pepper q.b.; oregano or peppermint.
Procedure: Wash quickly the broad beans. Bring to a boil abundant water in a pot. Put in it the legumes, added the salt only at half cooking (about 10 minutes later).
In the meantime, prepare the seasoning putting in a nice-looking bowl, that you can bring to the table, the oil, the garlic peel and cut in little pieces, the salt and the black-pepper and the aromatic herb that you have chosen (I prefer the oregano in this dish).
When the broad beans are cooked, dray well and pour them, still warm, in the bowl with the sauce. Blend and mix well to make flavour them, let stand for about 10 minutes and serve.

Suggestions: Wear gloves to shell the broad beans, so you can spare to have your fingers of a not exactly pleasant. Anyway, if it had happen, rub your hands with an half of lemon. It can help you to eliminate the bad colour.
Serve this appetizer/side-dish combines with crunchy bread and, apart, anchovies and a fresh white wine, like a Catarratto, a typical Sicilian vine variety.

[1] Santuzza is the folksy name of Santa Rosalia, patron saint of Palermo.