[Sca-cooks] Unexpected bounty has me in a quandry--Help....

[Sue Clemenger]

Hmm....that does sound good.  I wonder if it'd work with dried figs--we
can't get the fresh ones here (well, at least, I've never seen them).
--Maire

phoenissa at netscape.net wrote:
>
> I tried this for the first time last weekend, and it was fabulous!
>
> Platina (De Honesta etc.), Book VII, recipe 32
> Broad beans in the frying pan
> In a frying pan well greased with fat or oil, fry broad beans which are cooked and softened with onions, figs, sage, and several other garden herbs, and put on a plank or disc spread in the form of a cake, and cover with spices.
>
> I didn't add other herbs, and the spices I used were salt, pepper, cinnamon, and ginger (not very creative, I know); I also made it in really small quantities, about a cup of beans to half an onion, 3 small green figs, and about 10-12 sage leaves (chopped small).  It was really good :-)
>
> Vittoria