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Article: FAVA BEANS FIND A PLACE IN US KITCHENS
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- September 12, 2002
- Author:
CopyrightCopyright 2002 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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Even the casual browser of Mediterranean cookbooks encounters fava
beans: Spain, France, Italy, Greece, Turkey, and Egypt are fava-
lovers all. Around the Mediterranean, favas form an important part of
regional culinary identity. In Portugal, combining favas with cured
sausage in a stew with onions, tomatoes, and white wine is a
specialty.
Cookbook writers rhapsodize about favas' exquisite green color
and sophisticated bean-with-a-hint-of-bitterness taste, whether
cooked with chorizo, braised with a little butter or oil and
prosciutto, or pureed with olive oil and shallots or garlic. In
America, favas have remained mostly in the domain of restaurants or
ethnic communities. Americans ...