The first webisode of Morta Di Fame was filmed this morning. Rocco procured some fresh fava beans and made fava bean pasta. It was an adventure, a challenge and an all-around crazy fun time. The video will take a minute to edit, so in the mean time, I am blogging the old fashioned way since fava bean season is short.
Cooking with fresh fava beans can be time consuming because you need to shell them twice. First out of their pod, then out of their shell. The shell is edible and delicious but can be bitter when cooked. But if you have some patience and a partner, its not so bad. Once you have the fava beans shells, they are really easy to make a delicious sauce out of.
PASTA CON LE FAVE
3lbs. Fresh Fava Beans, Shelled Twice
1 small onion chopped
3 cloves of garlic chopped
1/4 tsp. red pepper flakes
1/2 C. fresh or canned tomatoes
In a heavy saucepan sautee the onions, garlic and bay leaf in olive oil. After a few minutes add the tomatoes then the fava beans. Season with salt and red pepper flakes. Add enough water to
cover the fava beans. Bring to a boil, them simmer covered for 1/2 and hour to 45 minutes, until the fava are soft and the sauce has cooked down. Season with salt and olive oil to taste.
For the pasta, use fettucini and break it up into small pieces. When boiling in salt water also add some olive oil since this type of pasta tends to stick together. Cook until al dente and strain, saving some of the pasta water. Add about 1/4 C. of the pasta water, along with the pasta to the fava bean sauce. Enjoy!
(all photos ©Jennifer Galatioto)