Fava Beans - Ancient Roman Recipe
Our books
“Early Italian Recipes. Cereals, Bread, Pasta, and Pies”
English
Italiano
“Early Italian Recipes. Vegetables, fruit, herbs, and flowers”
English
Italiano
“Ancient Roman Cooking”
English
Italiano
“Libro de la Cocina. Medieval Tuscan Recipes”
English
Italiano
“Registrum Coquine. A Medieval Cookbook”
English
Italiano
De Observatione Ciborum. Early-medieval recipes at the court of the Franks
English
Italiano
Check out our Patreon page
or just buy us a beer
Check out our merchandise
Today we prepare an ancient Roman fava beans recipe, prepared with fresh legumes and spices. We selected this recipe from the cookbook attributed to Marcus Gavius Apicius, the most famous cook of the Antiquity.
A perfect dish for springtime, with a flavor well balanced between sweetness, saltiness, and acidity.
Ingredients
fava beans
2 egg yolks
white wine vinegar
white dry wine
honey
garum
extra virgin olive oil
For more info check out our blog:
__
Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#favabeans #ancientromanrecipe #ancientromanfood #garum
Giada De Laurentiis' Spaghetti with Chianti and Fava Beans | Giada in Italy | Food Network
Giada boils her spaghetti in colorful and rich chianti water before tossing it with spicy sausage and fresh fava beans!
Subscribe to #discoveryplus to stream more #GiadaInItaly:
Get the recipe ▶
Subscribe to Food Network ▶
Giada De Laurentiis visits Italy to reconnect with her roots. Whether she's digging into her family's recipe book or sharing Italian culture with her daughter Jade, her trip is all about the bounty and beauty of Italy enjoyed with friends and family.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Spaghetti with Chianti and Fava Beans
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 35 min
Active: 35 min
Yield: 6 servings
Ingredients
One 750-milliliter bottle Chianti wine
Kosher salt
1 pound spaghetti
2 tablespoons olive oil
12 ounces spicy Italian sausage, casings removed
1 shallot, chopped
1 clove garlic, minced
1 cup freshly grated Parmesan
1/4 cup mascarpone, at room temperature
2 pounds fava beans, shelled, blanched and peeled
1 teaspoon chopped fresh rosemary
Directions
Add the wine, 8 cups water and a handful of salt to a pasta pot. Bring to a boil over high heat. Add the spaghetti and cook until just shy of al dente, about 8 minutes.
While the pasta is cooking, heat a large skillet over medium-high heat. Add the oil and sausage to the hot pan. Cook, breaking up the sausage with the back of a wooden spoon, until almost fully cooked, about 4 minutes. Add the shallots and garlic, and cook an additional 2 minutes, stirring often. Using tongs or a pasta fork, remove the pasta directly to the sausage pan. Sprinkle with 3/4 cup of the Parmesan, and toss with tongs to combine. Add the mascarpone, fava beans, rosemary, 1/4 teaspoon salt and about 1 cup of the pasta water. Stir with a wooden spoon to combine, adding more pasta water as needed to form a sauce and coat the pasta. Serve sprinkled with the remaining 1/4 cup Parmesan.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#GiadaDeLaurentiis #GiadaInItaly #FoodNetwork #SpaghettiWithChiantiAndFavaBeans
Giada De Laurentiis' Spaghetti with Chianti and Fava Beans | Giada in Italy | Food Network
Enjoy basil pesto and fava beans served with chestnut pasta and potatoes! | Pasta Grannies
We're in the hills of Liguria for this episode, where chestnut trees are plentiful. In the village of Uscio they make a pasta called batolli which includes chestnut flour. In summer, housewives like to serve it with basil pesto, fava beans (broad beans for the British) and potatoes. It's a great combo. You can buy chestnut flour online.
For Antonietta's recipe you will need:
60g basil leaves
1 garlic clove, a pinch of sea salt
3 tablespoons pine nuts
4 tablespoons Parmesan, 1 tablespoon of Pecorino Sardo
enough extra virgin olive oil to make a thick puree (about 70 ml)
optional: 1 or 2 tablespoons of whole milk.
1 medium potato, peeled and sliced
200g shelled fava/broad beans - if they are big, it's worth the hassle of taking their jackets off
For the pasta: 200g 00 flour, 100g chestnut flour, 150ml water
Fava Bean Pasta
Professor Coliva invites you to try this double recipe, originally from the South of Italy. Made with fava beans, this easy recipe is the perfect pasta for the spring season.
Recipe (for 6 people)
1 lb of short pasta, like farfalle, rigatoni, penne.
1,3 lb of pealed fresh fava beans (about 3,3 lb with peal)
0,3 lb grated parmesan cheese (or pecorino romano)
0,3 lb soft goat cheese
olive oil (about 6 spoons)
salt and paper (to taste)
For the non-vegetarian version
1/2 finely chopped onion
0,5 lb bacon (or guanciale)
1) Boil the fava beans in water for about 3 minutes. Then remove the beans and keep the water. Remove the coticule by squeezing the beans in between your fingers. Put half of them in the blender with the cheese, the olive oil, salt and pepper and 1/2 glass of the water in which you boiled the beans. Mix everything and add the remaining water if necessary, till you obtain a creamy sauce, which is neither too coarse nor too liquid.
2) Boil the past in the water you used for the beans.
3) When it is cooked, drain it and garnish it with the sauce and the unmeshed fava beans. Sprinkle with some grated parmesan cheese and ground black pepper.
For the non-vegetarian version
Follow steps 1) and 2) above.
In the meanwhile, slice and chop the bacon and brown it in a pan with a bit of olive oil. When it's crispy, add the chopped onion and let them cook for a couple of minutes.
When the pasta is al dente, that is, still quite hard, about 3 minutes before its official cooking time, drain it and put it in the pan with the bacon and onions, toss it, add the fava bean sauce and the unmeshed fava beans, let it cook for another couple of minutes, till the water is evaporated. Sprinkle with grated parmesan cheese and ground black pepper.
Easy Fava Beans Recipe
Hello viewers.
This video introduces the recipe of nutrition rich Fava Beans also known as Broad Beans.
If you are concerned with the varying amount of vitamins and minerals in one recipe than this is your stop.
Fava Beans are a high source of folate (Vit B9) which is essential for the growth face i.e. Infancy and Pregnancy.
Their high profile of protein and dietary fiber also makes them perfect for a weight loss programme and to enhance the metabolism.
In this video you will find a quick and easy way to cook the dried fava beans (with a little Indian touch :-))
Try this recipe and let me know your feedback in the comments.
Fava Bean Purée with Chicory
Today, directly from Puglia, we prepare a traditional dish: Cicureddhe cu le fave nette.
I hope not to create panic, as often happens for these recipes.
Of course, the advice is well accepted and useful to all those who follow the channel.
FANPAGE FACEBOOK: