It is the season for fava beans

Hallo! An inviting recipe introduces the new week and Springtime. This last weekend, at the food market, among hills of vegetables, I saw fresh fava beans winking at my direction. Since they looked small and tender, they could taste appetizing prepared with a light salad of spelt (triticum spelta). By the way, I added some globose, pulpy tomatoes to my shopping list for using them as natural floral cups to be filled with the salad.

In the kitchen, I accurately cut the upper side of the tomatoes, then, helped myself with a corer and emptied the tomatoes of their juicy pulp, which will be added to the preparation of the fava beans later on. Tomatoes were turned upside down on a grill, after adding a sprinkle of sea salt inside in order to have a good straining process.

As second step, I cooked some spelt into salted boiling water (a small coffee cup filled with spelt can be the right portion for each guest at your table). When the spelt was done and strained, it was left in a corner for few minutes, until the fava beans were also ready for finishing the dish.

Then, it was the turn of the fava beans. After being shelled, the fava beans were gently fried with some chopped onion and an idea of garlic in a couple of spoons of extra virgin olive oil for three or four minutes. I added the juicy pulp of the tomatoes prepared before to the fava beans and kept on cooking them. It was necessary to add also some bouillon made with vegetables, a sprinkle of salt and pepper. In the end, the spelt was well mixed with some grated Toscanello cheese, the fava beans and its creamy sauce.

Last step, for finishing the dish, was to fill the tomatoes with spoons of spelt and fava beans and top them with few drops of extra virgin olive oil. Then the tomatoes were placed in the oven for about 20 minutes (180°) and served with leaves of fresh mint.

I heartly hope you will enjoy this culinary idea that tastes of Spring and wish ‘buon appetito’ and a good week to everybody.

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