Cook: MM Fava Bean Pasta e Fagioli

Beans are hailed for their amazing food value housed in such a little shell. The fabulous folks at Food & Wine have done it again with this goodie…

Fava Bean Pasta e Fagioli Recipe by Mike Lata | Food & Wine

3 pounds fava bean pods, shelled

1 tablespoon extra-virgin olive oil, plus more for serving

2 thick slices of lean, meaty bacon, cut crosswise 1/2 inch thick

1 large carrot, halved lengthwise and cut crosswise into 1/4-inch-thick half-moons

1 medium onion, cut into 1/2-inch pieces

1 large garlic clove, very finely chopped

One 3-inch-long rosemary sprig

1 quart chicken stock or low-sodium broth

1 cup tubetti or other small pasta

Salt

Freshly ground pepper

Freshly grated Parmigiano-Reggiano cheese, for serving

Bring a large saucepan of water to a boil. Add the shelled fava beans and blanch until bright green, about 1 minute. Drain and peel the favas.

In a large saucepan, heat the 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until starting to brown, about 4 minutes. Add the carrot, onion, garlic and rosemary and cook, stirring occasionally, until softened, about 5 minutes. Add the stock, cover and simmer over low heat until the carrot is tender, about 6 minutes.

Meanwhile, in a medium saucepan of boiling salted water, cook the pasta until al dente. Drain.

Discard the rosemary sprig and season the soup with salt and pepper. Add the favas, pasta and mint leaves. Spoon the soup into bowls, drizzle with olive oil and serve, passing the cheese at the table.

MAKE AHEAD

The blanched and peeled fava beans can be refrigerated separately overnight. The recipe can be prepared through Step 3 and refrigerated overnight. Gently reheat the soup before proceeding.

Cook: MM Creamy Gorgonzola Polenta with Summer Squash Saut

Thanks to iVillage for another Meatless Monday winner…

Creamy Gorgonzola Polenta with Summer Squash Saute

14 ounce can vegetable broth or vegetarian chicken-flavored broth                        

2 tablespoons minced garlic

3/4 cup water                   

1 small zucchini, halved lengthwise and sliced

6 tablespoons cornmeal                               

1 small summer squash, halved lengthwise and sliced

1/4 teaspoon freshly ground pepper                     

 1 tablespoon all-purpose flour

1/3 cup crumbled Gorgonzola cheese                    

1/4 cup chopped fresh basil

4 teaspoons extra-virgin olive oil

 

Bring 1 cup broth and 3⁄4 cup water to a boil in a small saucepan. Slowly whisk in cornmeal and pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and no longer grainy, 15 to 20 minutes. Stir in Gorgonzola; remove the pot from the heat.

Meanwhile, heat oil in a large, nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add zucchini and squash and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. Sprinkle flour over the vegetables and garlic; stir to coat. Stir in the remaining broth and bring to a boil, stirring often. Reduce heat to medium-low and simmer, stirring occasionally, until thickened and the vegetables are tender, 1 to 2 minutes. Stir in basil; serve the sauté over the polenta.

Cook: MM Spring Vegetable Risotto with Poached Eggs

Thanks Epicurious for this Spring Vegetable Risotto with Poached Eggs 

2 cups shelled fresh (or frozen, thawed) fava beans or peas (from about 2 pounds pods)

Kosher salt

1 tablespoon distilled white vinegar

6 large eggs

8 cups low-sodium chicken broth

2 tablespoons unsalted butter, divided

1/4 pound chanterelles or crimini (baby bella) mushrooms, halved or quartered if large

2 tablespoons olive oil

2 large leeks, whites and pale greens only, chopped

1 fennel bulb, chopped

4 garlic cloves, finely chopped

2 cups arborio rice

1 cup dry white wine

1 bunch flat-leaf spinach, trimmed, leaves torn

2 tablespoons crème fraîche or sour cream

1 1/2 cups finely grated Pecorino or Parmesan (about 3 ounces) plus more for shaving

1/4 cup chopped fresh chives plus more for serving

Freshly ground black pepper

 

If using fresh fava beans, cook in a large saucepan of boiling salted water 1 minute. Drain; transfer to a bowl of ice water and let cool. Peel favas and transfer to a small bowl.

Bring a large skillet of salted water to a bare simmer over medium-low heat. Add vinegar. Crack 1 egg into a small bowl, then slide into simmering water. Repeat with 2 more eggs. Cook until whites are cooked but yolks are runny, about 3 minutes. Using a slotted spoon, carefully transfer eggs to a bowl of ice water. Repeat with remaining 3 eggs.

Bring broth to a simmer in a large saucepan over medium heat. Reduce heat to low; cover and keep warm.

Meanwhile, melt 1 tablespoon butter in a large, wide heavy pot over medium heat. Add mushrooms and cook, stirring often, until tender, about 5 minutes. Using a slotted spoon, transfer to bowl with favas.

Heat oil and remaining 1 tablespoon butter in same pot over medium heat. Add leeks, fennel, and garlic. Cook, stirring often, until vegetables are softened, about 4 minutes.

Add rice and stir to coat, about 2 minutes. Add wine and cook, stirring occasionally, until evaporated, about 4 minutes. Add 1 cup broth. Cook, stirring often (no need to stir constantly), until broth is almost absorbed. Add remaining broth by cupfuls, allowing broth to be absorbed before adding more, stirring often, until rice is tender but still firm to the bite and mixture is creamy, about 20 minutes total.

Add spinach, crème fraîche, 1 1/2 cups grated Pecorino, 1/4 cup chives, and reserved fava beans and mushrooms to risotto. Cook, stirring occasionally, until spinach is wilted and cheese is melted, about 2 minutes. Season risotto with salt.

A few minutes before risotto is done, reheat poached eggs in a large skillet of simmering water, about 1 minute. Divide risotto among bowls and top with eggs, shaved Pecorino, chives, and pepper.

Makes 6 servings.