Garden bean or lab bean (Vicia faba)
is a plant belonging to the butterfly flower family. It is probably one of the oldest vegetables cultivated by humans and we encounter the broad bean in European cuisine as early as 1490. Although a
"real" Dutch vegetable, its uses in Spanish and Italian cuisine are much more frequent and, unfortunately, many Dutch people know the broad bean mainly as a vegetable from a glass jar. This is a shame, because the
taste is unsurpassed, the preparation simple and the nutritional value great; with lots of vitamin, calcium and protein. Traditionally, Groningen molle or horse beans, a smaller variety, are of great culinary interest.
These are pan-roasted and then salted. Bean herb is often the accompanying herb in the Netherlands. And OFFY has that for you as well.
This is a dish for 6 people
Tapenade of young broad beans
Ingredients
500 grams of fresh, unshelled broad beans, 25 - 50 ml of extra virgin olive oil, 50 grams of walnuts (Horizon) without husks, the juice of half a lemon, a good handful of basil and mint leaves mixed together, 3 tablespoons of ricotta or whole yogurt, sea salt and black pepper from the mill.
Preparation
Shell the broad beans and cook them for about three minutes in unsalted water. Shell these again when they are a little older or leave them as they are. Put these in the food processor with all the ingredients except the dairy and salt and pepper. Use the second key and puree until coarse, a tapenade thus originally from the Provençal word tapeno, or caper. Now add the dairy of your choice and season with salt and pepper. If necessary, correct the texture with oil / lemon etc. Delicious on crostini / toast / bruschetta or through fresh pasta.
Stew of fresh broad beans with Prosciutto
Ingredients
One kilogram of fresh, unshelled broad beans, a large onion, 100 / 150 grams of Prosciutto di Parma with a rim of fat (Fumagalli), a head of butter lettuce or cabbage lettuce, olive oil, sea salt and black pepper from the mill, and possibly some broth of your choice. For vegans: the smoked tofu from preferably Frank's Smoke House. This is classic Pellegrino Artusi cuisine at its simplest and tastiest.
Preparation
Douse the broad beans or leave them as they are if they are very young. Chop the onion and fry it golden in olive oil, meanwhile cut the ham with the fat in strips and add them to the onion, fry them for a while and then add the broad beans.
add the broad beans and pepper and salt. Let everything simmer for a while and then add the lettuce. Depending on their size, let the beans cook. Add some broth if necessary.
Serve
With oven-roasted lamb or as a dish on its own with a tomato salad and bread.
Pappardelle (wide ribbon macaroni) with broad beans and rocket greens (arugula)
Ingredients
500 grams of unshelled, fresh broad beans, fresh pappardelle (Bio Verde) for 4 ( 2 nests p.p. depending on the number of guests, menu and appetite; dried may also be used), a small bunch of rocket sprouts / arugula
and some for decoration, a large shallot, at least 100 grams of good, unsalted butter, 4 tablespoons of grated
pecorino cheese, black pepper from the mill, sea salt.
Preparation
Now for once a dish with butter, typical of the rich cuisine of Bologna (nicknamed la Grassa!) where the bean-eaters (Mangia-fagioli) live. Shell the broad beans and cook them in unsalted water until just tender. Now melt 100 / 150 grams of butter in a large thick-bottomed pan and cook the very finely chopped lettuce root in it over low heat. Add the beans and let them heat up.
Now bring the pasta water (1 liter to 100 grams of pasta and plenty of salt as soon as it boils) to the boil and cook the fresh pasta in it. Al dente does not exist with fresh pasta, you have to stay with it and keep monitoring until it is just right! Now drain the pasta and keep a good cup of the cooking water aside. Add the pasta and arugula to the bean-butter mixture, add the cheese and season with salt and pepper. Now add some pasta cooking water as needed and mix the whole mass with a pasta tong so that it emulsifies into a creamy whole; to do so, keep adding pasta cooking water until it is good. This is a matter of practicing often and keep practicing until it succeeds
Serve
Divide among four preheated, deep plates and garnish with a tuft of rocket spice.