Saturday, June 4, 2011

Weekend Night Dinner: Linguini with Fava Beans

This recipe comes from a cookbook written by the two Franks who own Frankies in Brooklyn. We dined there last year, ordered the cookbook when we got home, and have made this recipe one of family favorites.

Linguine with Fava Beans, Garlic, Tomato & Bread Crumbs: Serves 4
1/4 cup grapeseed oil
4 cloves garlic, smashed and roughly shopped
1 cup shucked favas (from about 3 pounds of whole beans), blanched and peeled
                                       1 cup vegetable broth
                                       1 cup tomato sauce

Large pinch or red pepper flakes
Box of Linguine
2 tablespoons unsalted butter
1/4  cup olive oil
4 teaspoons grated Pecorino Romano
4 heaping teaspoons dried bread crumbs
Freshly ground pepper

1. Boil large pot of water and salt it well

2. In another pan, heat the grapeseed oil. Add the garlic, then the favas, then the vegetable broth. When it comes to a boil, add the tomato sauce, some salt, and the pepper flakes.

3. Boil the pasta, then drain and add to sauce

4. Garnish with olive oil, bread crumbs, grated cheese, and black pepper if desired

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