How To make Salad Of Fresh Fava Beans with Pecorino Romano Cheese
2 lb Fresh Fava Beans (to yield
- about 8 oz. shelled) 2 Shallots, peeled & finely
-chopped Salt and Fresh Ground Pepper Juice of 1 lemon 10 tb Olive Oil (extra virgin)
1 Head baby lettuce (such as
- Boston Bibb), washed & - dried 1 bn Watercress, washed & dried
6 oz Pecorino Romano Cheese,
- cut in 1" cubes 1. Bring water to boil in a saucepan. Add the Shelled fava beans and
simmer for 1 to 2 minutes. Drain and, when cool enough to handle, pinch off and discard the outer skin from each bean. 2. Place the shallots in a small bowl, add salt and pepper and stir in the
lemon juice to dissolve the salt. Slowly whisk in the olive oil. 3. Line a platter or 4 salad plates with lettuce. Arrange watercress and
fava beans atop the lettuce. Drizzle on vinaigrette and the cubes of pecorino over all. From Chicago Tibune Magazine, May 2, 1993 recipes provided by Marta Pulini, chef of Le Madri (New York City) posted by Bud Cloyd
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Raw fava and ricotta salata.
If you don't have this particoulary kind of ricotta, pecorino romano is good enough.
If you don't have ricotta and neither pecorino, salame is quite good.
If you don't have fave nor cheese ... see the clip and dry saliva from your lips :-))
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Hypotrimma - Ancient Roman Cheese Sauce
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Today we prepare an ancient Roman dish from the 1st book of De Re Coquinaria, called hypotrimma.
Ingredients:
cheese
white wine vinegar
white wine
olive oil
garum
defritum
honey
raisins
dates
pine nuts
black pepper
lovage
dry mint
Columella’s Moretum
Virgil’s Moretum
Artolaganon
Olives
Pork Roast
Garum
Muria
For more info about this recipe check out our blog: - Ancient Roman Sauce with Cheese/
If you liked the music on this video check our music and art channel:
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#ancientrome #ancientromanrecipe #ancientromanfood #apicius #derecoquinaria #hypotrimma #moretum
Ciao Italia 1320-r0035 Pecorino Cheese and Olive Oil
Ciao Italia 1320-r0035 Pecorino Cheese and Olive Oil
Easy Pasta Primavera Recipe
Pasta primavera is a delicious entrée loaded with fresh seasonal vegetables that are tossed with noodles and finished off with fresh herbs and cheese.
I’m not sure there is a better recipe to get your family to eat vegetables then this. It’s incredibly simple to make for a quick weeknight meal and elegant enough to serve up to guests if you desire.
Ingredients for this recipe:
• 2 tablespoons olive oil
• ½ peeled thinly sliced red onions
• 2 peeled thinly sliced carrots
• 6 thinly sliced cremini mushrooms
• 2 finely minced cloves of garlic
• 8-10 thinly sliced stalks of asparagus
• 1 thinly sliced green zucchini
• 1 cup cherry tomatoes sliced in half
• ½ cup fava beans, lima beans or peas
• ¼ cup sliced kalamata olives
• 1 pound linguine, angel hair, penne or farfalle pasta
• 1 ½ cups pasta water
• 2 tablespoons chopped fresh parsley
• sea salt and pepper to taste
Serves 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Procedures:
1. Add the olive oil to a large frying pan over medium heat and cook the red onions until they are lightly browned and tender, about 6-8 minutes.
2. Next, add in the carrots and mushrooms and cook for a further 4-5 minutes.
3. Scoot the vegetables to one side of the pan and on the other side cook the garlic for 1 to 2 minutes or until lightly browned.
4. Stir in the asparagus, zucchini, tomatoes and beans and cook for 2 to 3 minutes.
5. Finish by mixing in the olives, parsley, salt and pepper.
6. When you add in the remaining vegetables to the pasta, cook the pasta in a large pot of boiling salted water according to the recommended times on the package and add it to the pan.
7. Add the pasta to the pan with cooked vegetables along with pasta water and toss until mixed together.
8. Serve with optional garnishes: toasted pine nuts, chopped basil, grated parmesan cheese.
CHEF NOTES:
• How to Reheat: Add your desired amount of pasta to a frying pan with a ½ cup of warm water and cook the pasta over low heat while moving the past around with a spoon until hot.
• Make Ahead: It is always best to make and serve this pasta immediately.
• How to Store: Keep covered in the refrigerator for up to 3 days.
• Be sure to season the hot boiling water for the pasta with salt. A rule of thumb is that it should taste like the ocean.
• You can substitute out the hot starchy pasta water with hot vegetable stock or chicken stock.
• They say once you smell garlic while cooking, it’s done.