SC - Suggestions for a mushroom dish?
Gretchen M Beck
grm+ at andrew.cmu.edu
Tue Feb 22 14:40:18 PST 2000
In a message dated 2/22/2000 1:13:53 PM Eastern Standard Time,
grm+ at andrew.cmu.edu writes:
<< Favetta
Here is another recipe, which is somewhat more refined than the other
two. Cook the beans in water with salt, and put them in a stone mortar
with a little of their cooking liquid, and pound them with a wooden
pestle until they are white as snow. Serve this favetta hot with olive
oil, pepper and clean, washed raisins. Some use cinnamon as a seasoning
instead of pepper.
Cook fava beans in water with salt until soft. Pound them into a paste
with a little of the cooking water "until white as snow". Stir in
raisins, spices, honey, and 2 Tbsp olive oil. Take pastry or noodle
dough, and cut out rounds. Put a spoonful of puree on each round, add a
few more raisins, fold and seal. To cook, heat olive oil in frying pan.
Fry on both sides until cooked, drain, sprinkle with sugar, and serve. >>
Did I miss something? I can't see anything in the original that suggests the
bean paste should be put into pastry and fried. It looks to me like you
should serve the pureed beans hot with olive oil, pepper or cinnamon, and
raisins. More like refried beans.
Brangwayna Morgan
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