Tagliatelle with fava beans, peas, guanciale, and pecorino means spring is officially here.
TAGLIATELLE WITH FAVA BEANS
| INGREDIENTS
4 oz shucked and blanched english peas
3 oz shucked and blanched and peeled fava beans
2 garlic cloves, sliced thin
1 teaspoon crushed red pepper
1 T sage, julienned
4 oz guanciale, diced
4- 4oz portions Tagliatelle
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DIRECTIONS
In a saucepan, cook the guanciale on med high heat in oil. Slowly caramelize and brown. Add the English peas, favas, garlic and slowly saute. Add the sage and crushed red pepper. Saute for another 2 minutes.While cooking, boil salted water for pasta. Add tagliatelle to pasta water.
Add 2 cups pasta water to the guanciale mixture. 2 T of butter, 1 cup grated pecorino, salt and pepper. Drain pasta, and add to this mixture. Finish with more pecorino, EVOO and black pepper.
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A taste of Spring
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Tagliatelle with fava beans, peas, guanciale, and pecorino means spring is officially here.
TAGLIATELLE WITH FAVA BEANS
INGREDIENTS
4 oz shucked and blanched english ...
A trio of summer salads that are easy to prepare and pair easily with your favorite grilled meat, fish or veggies. Light and refreshing and sure to brighten up your plate.
ASPARAGUS AND RHUBARB SALAD
| INGREDIENTS
10 stalks asparagus – ends broken off
3 stalks rhubarb – slightly shaved
2 cups pea shoots
¼ cup lemon juice
¼ cup extra virgin olive oil
1T honey
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DIRECTIONS
Lightly brush asparagus with olive oil and roast until tender. Slice into 1” pieces. Slice the rhubarb into matchsticks. Whisk together the vinegar, olive oil and honey. Toss asparagus and rhubarb with dressing in a serving bowl. Season to taste with salt and pepper. Top with pea shoots and lemon zest.
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STRAWBERRY AND ASPARAGUS SALAD
| INGREDIENTS
1 pint strawberries sliced
4 cups baby arugula
10 stalks asparagus – ends broken off
Goat Lady Chevre
Marcona Almonds
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
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DIRECTIONS
Lightly brush asparagus with olive oil and roast until tender. Slice into 1” pieces. Put arugula in a serving bowl and add strawberries. Whisk together vinegar and olive oil – season to taste with salt and pepper. Toss the arugula and strawberries. Top with dollops of goat cheese and almonds.
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FAVA BEANS AND PORTOBELLO MUSHROOMS
| INGREDIENTS
1 pound fava beans shelled
3 Portobello Mushrooms cleaned
¼ pound aged pecorino shaved
⅓ cup extra virgin olive oil
⅓ cup white wine vinegar
1 T dijon mustard
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DIRECTIONS
Steam fava beans for 1-2 minutes (should still be bright green) remove from heat and put on ice to quick chill. Slice portobellos. Whisk together olive oil, vinegar and mustard. Add salt and pepper to taste. Toss together mushrooms and cooled favas. Top with pecorino and serve.
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Salads with Asparagus, Rhubarb, Strawberries, Portobellos and Favas
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A trio of summer salads that are easy to prepare and pair easily with your favorite grilled meat, fish or veggies. Light ...
Come spring, our kitchen is bursting with fava beans. Their fresh, slightly grassy flavor is a wonderful accompaniment to almost any homemade pasta dish, but this might be our favorite iteration. Tossed both with a spring medley of local produce and petite, velvety bites of gnocchi, it’s a vibrant dish you can easily pull off at home.
GNOCCHI WITH SPRING VEGETABLES AND FAVA BEAN PUREE
INGREDIENTS
8 oz gnocchi, homemade or store-bought
1 cup blanched English peas
1 cup small diced tri-color carrots (blanched in boiling water half-way)
4 oz spinach or swiss chard
2 oz butter
1 cup ground parmesan
2 oz EVOO
1 sprig rosemary
1 batch fava bean puree recipe (below)
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DIRECTIONS
–In a large saucepan, add EVOO and butter, heat pan, add carrots and saute. Add spinach, 4 oz of pasta water, butter and cheese.
–Meanwhile cook gnocchi. When they float, add to veg mixture. Add rosemary, salt and pepper.
–When plating, spoon a 2 T of puree on base of plate and spread around. In the center of the bowl add your gnocchi mixture and if desired more cheese.
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FAVA BEAN PUREE
INGREDIENTS
2 cups of fava beans, blanched and shelled
1 small onion
1 t crushed pepper
1 t sliced garlic
2 oz spinach
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DIRECTIONS
–Saute onions with garlic and crushed red pepper. Add spinach and favas. Saute for 2 minutes.
-Put in blender and process with EVOO and water alternately. Season to taste.
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Spring medley of local produce
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Come spring, our kitchen is bursting with fava beans. Their fresh, slightly grassy flavor is a wonderful accompaniment to almost any homemade ...
Our dear friend and chef Simone gave us his recipe for the perfect spring pasta, which we paired with the Montefalco Rosso from Scacciadiavoli last Thursday night. We needed a simple yet impressive dish to serve for a party of 30, and this pasta was perfetto. Fava beans are in season, both in Umbria and the US, and serve as the protein for this vegetarian dish, which can easily be altered to be vegan and/or gluten-free for guests with dietary restrictions. Ready in under 30 minutes and packed with the vibrant flavors of spring, it was a huge hit.
Ingredients:
1 package all-natural Bucatini
1 bunch green onions
1 pint cherry tomatoes
1 cup fava beans peeled
aged pecorino cheese
olive oil
Toss cherry tomatoes with olive oil and salt and put on a foil lined baking sheet. Bake at 400 degrees for 15-20 minutes until tomatoes are soft and lightly browned. Peel fava beans (both layers) and steam just until soft and still bright green. Remove from heat immediately.
Boil pasta until al dente and drain. Mix pasta and tomatoes in a large pasta bowl adding olive oil as necessary. Toss in fava beans and green onions. Season with salt and pepper to taste (you can add a pinch of chili pepper if you like). Top with grated pecorino and serve!
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Our dear friend and chef Simone will be returning to Washington DC for a few days at the end of May.
He has two evenings still available for private dinners in your home Friday, May 29 or Sunday May 31, where you can host up to 10 guests for $1,250. Or, you can book a seat at the table at the Menard’s where Simone will be working his magic for $125 a plate.
Contact Suzy at suzy@viaumbria.com or 202.957-3811 to book or for more details.
Taste the flavors of spring
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Our dear friend and chef Simone gave us his recipe for the perfect spring pasta, which we paired with the Montefalco Rosso from Scacciadiavoli last ...
