AUTHENTIC  ITALIAN  RECIPES

 FROM

 RISTORANTE  d'ANNAMARIA

Zuppa di fave fresche (Fresh broad bean soup) –

Although broad beans can be found almost anywhere in Europe and Asia (they do have a fairly short season though), they are still hard to find in America.  They are becoming more popular but aren't up there with Navy, Lima, etc. yet.  They can be cultivated at home so check your local ag. store for seeds and growing suggestions.  In the meantime, I've included an online supplier that sells internationally. Check out this recipe. You'll be pleasantly surprised.  Don't let online shopping keep you from enjoying some of life's more interesting experiences. I do it all the time and with a little common sense you can too without the worry of being defrauded and/or "ripped off". Don't confuse these with lima beans, they're not the same although this recipe would probably taste great with limas.

 Buy  broadbeans  online here                   

Ingredients

Broad beans (fresh or canned)                            2 ¼ pounds

Spring onions                                                   10 ounces

Lard (animal or vegetable)                                  1 ounce

Salt pork                                                          4 ounces

Parsley (fresh)                                                  a handful

Olive oil (extra virgin)                                      as needed

Salt and black pepper                                        to taste

How to do it:

Cut the salt pork into very small cubes.

Clean and very coarsely cut the spring onions.

In a large skillet or frying pan over a high flame,  cover the bottom of the pan with olive oil, add the lard and fry the spring oinion and the salt pork.

Note:  Salt pork is sometimes very salty.  If it actually has a coating of salt around it, rinse the excess salt off before using and wait until all the ingredients have been added before checking for and adding salt to the recipe.  Remember that you can always add salt but you can't take it away.

When the onion and salt pork are lightly browned, add the broad beans (dry if fresh, drained and rinsed if canned) and pepper (just a pinch or two).

Cover the beans with boiling water.

Lower the flame, cover the pan and let the beans simmer stirring often.

When the water has evaporated, recover the beans with more boiling water.

Continue in this manner until the beans are very soft (almost mushy).

When the beans are nearly done, check for salt.

The finished soup should be pretty dry but not completely so.

Just before removing from the flame, add the coarsely chopped parsley and another pinch of pepper.

Serve hot with toasted garlic bread.