Warm Fava Beans and Green Garlic on Polenta
Sautéed Sole, Browned Butter and Capers
Barley / Feta, Olives
Asparagus with
Lemon Sauce
Warm Fava Beans, Green Garlic and Bacon on Polenta
Total time: 30 minutes
Fava beans are one of the first spring vegetables to appear at the local markets. They are a bit of work to prepare, but not at all difficult, much like fresh peas. If you can't get them substitute edamame or white kidney beans.
Ingredients:
- 3/4 cup peeled fava beans
- 4 slices streaky bacon
- 8 green garlic substitute 4 green onion and 2 cloves garlic
- 2 tbs polenta
- 1/2 cup (4oz, 120ml) chicken stock
- 1 tsp olive oil
- 1 tbs truffle oil or good olive oil
Instructions:
- Peel fava beans:
- Break open the pod and take the beans out. Don't bother with any really tiny ones.
- Blanch in rapidly boiling water for 30 seconds. Drain and put into cold water.
- After blanching they will have a whitish outer shell. Just squeeze lightly and the inner, bright green bean will pop out. It may split in half... that's okay.
- Make polenta:
- Heat chicken stock in a small saucepan until simmering.
- Add polenta, stirring constantly until thick, about 5 minutes.
- Remove from heat, cover to keep warm.
- The rest:
- Trim green garlic and slice, using as much of the green tops as reasonable or trim and slice green onion and mince garlic.
-
Cut bacon into small pieces.
-
Heat 1 tsp olive oil in a medium skillet. Add the bacon and fry until light brown and crisp.
- Drain off all but 2 tsp fat. Add the green garlic (or onion and garlic) and stir-fry 1 minute.
- Add the fava beans and heat through.
- To finish:
- Spoon polenta into 2 flattish soup plates.
- Spoon fava and green garlic on top, drizzle with truffle oil and serve.