Yield: 1 Servings
Measure | Ingredient |
---|---|
2½ pounds | Fresh Fava Beans, in the pod |
3 tablespoons | Olive Oil |
2 teaspoons | Slivered Garlic |
2 ounces | Pancetta Cut Into Tiny Dice, about 1/3 cup |
¾ pounds | Medium Size Shelled Shrimp |
\N \N | Big Pinch Red Chile Flakes |
1 tablespoon | Chopped Fresh Savory <<Or>> |
2 tablespoons | Chopped Fresh Basil |
½ cup | Ripe Tomato, seeded, diced |
2 teaspoons | Grated Lemon Zest |
8 ounces | Dry Orecchiette Pasta,, cooked al dente |
\N \N | Rich Chicken, Shellfish Or Vegetable Stock, if desired |
\N \N | Salt And Freshly Ground Pepper |
\N \N | ,Garnish-- |
\N \N | Shaved Parmesan Or Asiago Cheese |
\N \N | Savory Or Basil Sprigs |
Remove beans from the pod and drop into boiling salted water for 1-2 minutes. Strain and immediately drop into ice water to stop the cooking. When cool, drain and remove the tough bitter outer skin. Set beans aside.
Heat olive oil in a skillet and saute garlic over moderate heat until soft but not brown, add pancetta and saute 1 minute longer until translucent. Add shrimp, fava beans, chile flakes and savory and toss until shrimp just turn pink, 1-2 minutes. Add tomato, lemon zest and pasta and toss to warm through. If mixture seems dry, add a little stock. Season with salt and pepper and garnish with shavings of cheese and savory or basil sprigs.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #
Recipe by: COOKING RIGHT SHOW #CR9680 From: Bill Spalding <billspa@...> Date: Sat, 7 Dec 1996 04:55:22 -0500 (EST)