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I love them both. In spring the Italian Fava and in summer its successor the Japanese Edamames
Edamame/Fava salad
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Serves: 4
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Ingredients
- 1kg Fava (broad beans) or Edamame
- 2g Chilli leaves
- 2g Sea salt
- 1 Glove of Garlic
- 1 Tsp lemon juice
- 5 Tsp Olive oil
- 80g grated pecorino
Instructions
- Peel and simmer the Fava (broad beans) or Edamame beans, in salted water for about 10 minutes and let them cool down well.
- Then uncoil the cooled sheets a second time. This is best done when the thick, tough, greyish pods are lukewarm. Only through this work one reaches the actual Fava. It is a little slippery and halves itself when uncoiling. They are now light green and soft as butter.
- Mix well with chilli leaves, fine sea salt, slices of garlic, 1 Tsp lemon juice, 5 Tsp olive oil and 80g grated pecorino.
- Leave to infuse for about 3 hours.
The recipe can be cooked exactly the same with Edama beans. Here in Switzerland you can get them untreated and frozen in an Asian grocery store. Like the Fava, the Edama beans are blanched briefly in salted water, but then only need to be desoldered once. The Japanese name jap. 枝豆 means beans on the branch. This is used to describe the still immaturely harvested soybeans and also the prepared dishes in Japanese cuisine.