In all regards I would say this was a successful planting with good yield ... BUT ... after shelling two pounds of favas ... the double shelling that is necessary ... I ended up with what could not have been more than six ounces of beans. Now mind you this is well over half of my crop. SIX OUNCES ???
But I was able to create a lovely antipasto to take to a friend's Italian dinner last night. It was perfect for a warm summer evening.
|Fava Beans and Prosciutto|
Fava Beans and ProsciuttoNigel Slater, Tender: A Cook and His Vegetable Patch
2 pounds fava beans in their pods
3 1/2 ounces paper thin prosciutto or even better Serrano or other air dried Spanish ham
1 Tbsp sherry vinegar
pinch of salt
1/2 tsp Dijon mustard
3 Tbsp of a light olive oil
handful of parsley minced
Shell the favas and add to lightly salted boiling water. Reduce the heat so they bubble along 2-4 minutes. I would err on the short side here if they are right out of the garden. Maybe only 2 minutes.
Drain and cool under running water. Pop the beans from their skins.
Add a pinch of salt to the sherry vinegar and stir until dissolved. Whisk in the tiny amount of Dijon (don't be tempted to add more). Whisk in the olive oil with a fork and add the minced parsley and add a few grinds of pepper. Toss in the beans and set aside for at least 20 minutes before serving.
Loosely lay out the ham .... scatter the beans on top and serve.