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Article: BIG-TIME BEANS Stewed fava beans with melted goat cheese.
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- June 23, 1991
- Author:
CopyrightCopyright (null) The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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SHERYL JULIAN IS A FOOD WRITER FOR THE GLOBE.
The fava bean is the new darling of the food set, an ironic
status for something so ordinary and so ancient (favas were eaten
long before the first Roman cookbooks appeared). But, like other
common foods that have witnessed a rebirth on stylish menus, favas
take some getting used to. Their taste is slightly bitter, somewhat
musky, and the seasonings and garnishes that flatter them are often
just as strong. Those raised on a Mediterranean diet find the mild
bitterness part of the charm. New fava eaters should play it safe by
peeling the little beans to make them sweeter, a time-consuming task
that guarantees a delectable product.
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