|
Insalata Di Fava (Fava Bean Salad) ethnic, salads, vegetarian 8 oz dried fava beans, soaked 1 each onion, quartered 1 1/4 teaspoon salt 2 teaspoon lemon juice 2 tablespoon olive oil 1 1/2 tablespoon parsley 1/2 teaspoon salt 1 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" Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |