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Article: Fava beans and a little Chianti
- Article from:
- Tribune-Review/Pittsburgh Tribune-Review
- Article date:
- May 20, 2009
- Author:
CopyrightCopyright 2009 Tribune-Review/Pittsburgh Tribune-Review. Provided by ProQuest LLC. (Hide copyright information)
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Ever notice how one oddball ingredient seems to become an
overnight sensation in the food world?
For the past few years fava (pronounced FAH-vah) beans have been
popping up in all the trendy New York food magazines. This Pasta
with Fava Beans and Spring Vegetables is a dish we devised to
acquaint the rest of us with the Big Apple's latest gourmet
superstar.
Fava, or broad beans, are flat, nutritious legumes that contain
protein, fiber and iron. Most recipes call for fresh fava beans,
something that can be hard to find without a trip to a farmers
market or a specialty store. Dried, frozen and canned versions are
more commonly found in supermarkets.
Shopping tips: Fresh beans must be removed ...