Tag: fava

muffins with fava beans and salami – Italian Cuisine

They are ideal for a spring outing because they are easy to prepare and transport and because they feature a seasonal legume

The sunny days and the situation that is slowly returning to normal make us rediscover the desire to moments of relaxation and outdoor spaces, with bike rides or walks in the parks. A very simple way to appreciate these moments even more is to linger in the greenery for a stylish lunch break picnic with easy preparations, both to cook and to transport. An idea for this appointment are i muffins with fava beans and salami, appetizing, tasty, with a spring taste.


Properties and combinations of beans

Rich in iron, vitamin B1 and vegetable proteins, le Fava beans they are part of those legumes that they should be eaten regularly. They are low in calories, they prepare quickly and are easy to combine. add flavor minestrone and they are perfect reduced to puree accompanied by molluscs such as octopus or crustaceans. Unlike peas, lentils and beans, the beans can be consumed raw: an advantage both from the point of view of flavor, and from that of nutritional properties, because vitamins and minerals are not destroyed by cooking. The Fava beans they are fresh on the market in late spring and are perfect with cheeses, above all pecorino cheese, and with cured meats, such as ham, bacon and salami.

The recipe for muffins with broad beans and salami for the picnic


100 g of Kamut flour, 100 g of spelled flour, 100 g of shelled beans, 2 eggs, 180 g of cow's milk ricotta, 90 ml of fresh milk, 50 ml of extra virgin olive oil, 50 g of grated Parmesan cheese, 1/2 yeast sachet for savory pies, 80 g of salami, salt, pepper, fresh marjoram.


First boil the beans and then remove the skin that covers them. In a bowl mix the flours with the yeast, add the milk, oil, ricotta, parmesan, eggs, salt and a pinch of pepper. Stir until the mixture is homogeneous, then add the beans, chopped marjoram and salami, cut into small pieces. Mix well and then pour into the previously buttered muffin containers. Fill them for 2/3, bake at 180 degrees for 20-25 minutes and once cooked, let them cool before turning them out. To be sure they are ready, prick them with a toothpick: if they come out dry then they will be cooked!

In the tutorial some more tips for a perfect result

Fava beans: the perfect condiment for cavatelli – Italian Cuisine

Fava beans: the perfect condiment for cavatelli

There are some dishes that have their origins in the mists of time and which, despite this, are still among the most appreciated today because they represent the history of a region, the identity of a place. THE cavatelli with broad beans they are one of these, the emblem of the Apulian peasant cuisine, a simple dish, but rich in nutrients and taste.

Cavatelli, the perfect pasta to collect the sauce

The secret is their shape, sunken, as the name itself says: a small casket that contains within itself without letting it go the favorite seasoning. They prepare with water, flour and semolina, kneading for a long time, until obtaining a homogeneous paste which is spread and then cut into strips from which the cavatelli are obtained, an elongated format with a hollow obtained by the pressure of a finger. The cavatelli are then left to rest for a couple of hours before cooking them to dry out and acquire more consistency.

How to choose the beans

The beans are legumes with an important nutritional value, rich in proteins and vitamins. They have diuretic and purifying properties, as well as being a great source of folic acid, essential for the functions of the nervous system. When purchased fresh, check that they have firm pods and green seeds, that they do not show a black eye on the top of the seed: it would indicate an advanced state of maturity and would be less the tenderness of the product. If you choose dried broad beans, you see that they are intact and firm, with no dents or yellowish spots.

And now to prepare cavatelli with fava beans, get 400 g of cavatelli, 1/2 white onion, 200 g of peeled fava beans, 100 g of hard salted ricotta, extra virgin olive oil and a bunch of fresh mint.

First slice the onion and let it dry in a pan with a drizzle of oil and then add the beans. Cook everything on a low heat for about ten minutes, stirring frequently. Blend half the beans and set them aside. In this way you will have a cream that will mix very well with the pasta. Meantime boil in abundant salted water the cavatelli and when they are al dente, drain and add them to the beans. Turn over and add a spoonful of cooking water if necessary. Finally, add the minced mint and the grated salted ricotta before serving.

Ricotta fava beans recipe – La Cucina Italiana – Italian Cuisine

Ricotta fava beans recipe - La Cucina Italiana

  • 1 Kg fresh broad beans in pod
  • 250 g a monk's beard
  • 240 g goat vaccines
  • 200 g pecorino cheese
  • 150 g snow peas
  • 4 eggs
  • fresh chilli
  • extra virgin olive oil
  • butter
  • salt
  • pepper

For the recipe for broad bean pies, clean the monk's beard and blanch it in boiling salted water for 1 minute. Blanch the snow peas in boiling salted water for 3 minutes and cool them in ice water. Shell the broad beans, blanch them in boiling salted water for 3 minutes, then cool and peel them. Blend 160 g of fava beans, goat cheese, 100 g of diced pecorino cheese, eggs, half chopped chilli, a pinch of salt and freshly ground pepper with a hand blender. Grease 6 molds (ø 7 cm, height 5 cm), spread the bean mixture and bake at 150 ° C for about 40 minutes. Season 3 tablespoons of oil with a fresh chopped pepper and a pinch of salt. Take the puddings out of the oven, place them on the plates, season with the flavored oil and garnish them with the peas, the monk beard, the remaining beans and 100 g of sliced ​​pecorino cheese.

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