Insalata di fava (fava bean salad)

Yield: 4 Servings

Measure Ingredient
8 ounces Dried fava beans, soaked
1 each Onion, quartered
1¼ teaspoon Salt
2 teaspoons Lemon juice
2 tablespoons Olive oil
1½ tablespoon Parsley
½ teaspoon Salt
\N \N Pepper
1 each Garlic clove, minced

Drain the beans & slip them out of their skins. Set the skinned beans in a pot with the onion & just enough water to cover. Turn the heat to medium, bring to a boil, add salt & reduce to a simmer. Cover & cook until the water has almost evaporated & the beans are tender & pulpy, 20 to 25 minutes.

Drain the beans. Mix together the lemon juice, olive oil, parsley, salt & pepper. Toss with the garlic & the cooked beans.

Serve as part of an antipasto plate or as we would serve a potato salad.

Carol Field, "Italy in Small Bites"

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