Cooking Perfect Scallops with Fava Bean Puree
Jet Tila shows us how to make a Fava Bean Puree using Melissa’s Shelled, Steamed & Ready-to-Eat Fava Beans. Scallops are so delicious they don't need much to make them great, and the same is true of Fava Beans. Also known as broad beans and velvet beans, Fava Beans are super high in protein and fiber, yet low in carbs and fat. They are legendary around the world for their delicious flavor, and also for being a lot of work! Melissa’s does the work for you by shelling and steaming the beans, so that you can get to the fun part: cooking the favas!
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Italian Fava Beans Puree with Sauteed Chicory for Detox, Immunity and Weight Loss
I honestly think that healthy can be very tasty! In fact, in this video I will show you how to make the famous Italian dried fava beans (broad beans) puree served with sauteed chicory greens, known as Fave e Cicoria. A nutritious and easy dish that will make you fall in love with its simple, genuine and elegant taste. Packed with nutrients, this recipe promotes weight loss, strengthen the immune system, fights inflammation, soothes the stomach and detoxifies the liver. Add a good splash or two of extra virgin olive oil to elevate those amazing flavors and add extra nutrients! Enjoy as a dip with warm, toasted bread on the side. This recipe is vegan, dairy-free and gluten-free. You can pair it with what ever your like, it goes well with octopus, fish, meat or mozzarella! I bet you will not get enough of it!
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Equipment:
- 2 Stock Pot (2 if you prepare the beans and chicory in parallel)
- 1 Skillet
- 1 Immersion blender
Ingredients:
- 220 g dried broad beans
- 600 g chicory
- 250 g potato
- 1/2 onion
- 2 cloves garlic
- 1/2 bouillon cube
- 3 bay leafs
- 1/2 tsp 5 Chinese spice mix this is optional. It is a mix of fennel, cinnamon, star anise, black pepper and cloves
- 1 tsp chilli flakes
- salt
- olive oil
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Mashed Broad Beans Recipe - Traditional Turkish Recipes
Mashed Broad Beans
Serves 6-8 people
Cooking time: 45 minutes on medium heat.
Ingredients:
360g dried fava/broad beans,
1 medium onion,
1 small carrot,
1 tablespoon butter,
1920ml of water,
2 tablespoons lemon juice,
1 tablespoon sugar,
1 dessertspoon salt,
To grease the serving dish:
1 tablespoon of sunflower oil.
Tips for the perfect dish: For better results, make sure that the dried beans are not left for too long.
Cooking suggestions: If you enjoy aromatic flavours, add 1 tablespoon of fresh grated ginger to the bean mixture.
Preparation:
Chop one medium onion into chunks and roughly chop the carrots into chunks of about the same size.
Melt 1 tablespoon of butter in a large pan. Add the onions and sauté on medium heat for 2-3 minutes until they are slightly tender. When the onions are sautéed, add the carrots. Cook for 1-2 minutes more, then add the washed and drained dried beans.
Add the water to the pan. Then add the lemon juice, sugar and salt, and place the lid on the pan.
Cook the beans for about 35-40 minutes until the consistency is easy to blend. Then transfer all the ingredients to a blender and mix into a puree.
Grease a dish with sunflower oil and fill with the pureed bean mixture. Tidy up the surface of the mixture with a spatula, then leave to rest and cool in the refrigerator for at least 1 hour. Cut into segments and serve.
Fava beans purée seasoned with hot spices
This is a series with recipes from Chef Raji Jallepalli's Book. Introduction of Raji Jallepalli, Ingredients, & Recipe.
Fava beans purée seasoned with hot spices
Ingredients: Fava Beans, Onion, Garlic, Chilli, Salt, Pepper, Ghee & Garam masala
How to Make Fava Bean Puree & Wild Chicory | Classic Italian Recipes
⇨ For written recipe:
***TIPS***
1. Use split fava beans - the ones that are already dried and peeled - and ALWAYS leave them in the water for at least an hour before cooking this recipe!
2. You can choose to serve the fava beans how you like. Some prefer a smooth puree whilst others prefer a more lumpy and rustic version. It's up to you!
3. The traditional recipe should use wild chicory but don't worry if you can't get that. Instead, you can choose to serve this fava bean puree with any broad leaf vegetables, such as spinach, Swiss chard or cabbage. Just make sure you parboil those vegetables with some salted water before starting this recipe.
4. Of course, fava bean puree like this is amazing on its own with some simple toasted bread and olive oil.
INGREDIENTS
400g FAVA BEANS
HALF AN ONION
1 STICK OF CELERY
4/5 CHERRY TOMATOES
SALT
OLIVE OIL
BREAD
WILD CHICORY (OR ANY BROAD LEAF VEGETABLE).
This recipe really captures the people and culture in which I grew up and it's becoming a world famous dish. Fava bean puree with wild chicory (or 'fave e cicoria') is the very definition of comfort food here in Southern Italy but you don't have to be here to enjoy it for yourself! It makes for a healthy, wholesome and delicious lunch or dinner that will definitely impress your family and friends. What's more, like with all of these recipes, it's SUPER easy to make!
Buon appetito!
Happy Whistle by Scott Holmes
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Fava Bean Crostini with Pecorino + Mint
This Fava Bean Crostini with Pecorino + Mint is an easy and elegant spring appetizer or snack! Fresh Fava beans are usually only in season for a short time during late spring, and they can be a bit fussy to work with, but the labor of love is absolutely worth it. Creamy, lemony fava bean puree tops crispy toasted bread and finished with sharp, salty Pecorino cheese, and fresh mint. It's simple, seasonal and soo delicious.
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Music by Kevin MacLeod