Tag: fava beans

Fava beans gyoza

I could have started a “fava beans week” and write everyday a new recipe using them, whether Japanese, Italian or French… but I was alone these days, A. traveling again for work, and my work is kind of busy… a lot of things have suddenly started to move forward since February, after months if not years waiting for that… yet everything decided to move at the same time so my hands are more than full… but I cannot complain too much, can I? So the fave beans week ended up being nothing… sorry for that, but you can check my past recipes here and here.

But while work keeps me busy, it doesn’t prevent for my mind to wander and invent new recipes. And this recipe is something that I have thought about for quite a bit now. I first thought about ravioli, but guessed it would be too common, and reminding myself (1) how much we love gyoza; (2) how delicious the butternut gyoza I made were; (3) how easy it is to make, I could only try.

Let me share with you this delicious recipe!

Fava beans gyoza (makes about 16 pieces)

For the gyoza dough:

– 50g of bread flour

– 50g of pastry flour

– a pinch of salt

– 50cl of tepid water

For the filling:

– 20 pods of large fava beans

– salt and pepper

For the dressing:

– 20 sansho leaves (kinome) or a small piece of fresh ginger

– 2tsp of soya sauce

– 3tsp of olive oil

Prepare the dough by mixing the ingredients. Make a ball and leave to rest for 30min.

In the meantime boil the fava beans and peel them. Crush them and add salt and pepper.

Chop finely the kinome leaves (or the ginger if you use ginger). In a small bowl mix with the soya sauce and the olive oil.

Now 30min should have passed. Make a stick with the dough and cut in 16 equal parts. Make 16 small balls, and roll them in a 1mm thick round of dough.

I each round set a tsp of the crushed fava beans and close the gyoza with a bit of water on each side of the dough.

In a large greased frypan, add about 5mm of water and cook at high heat the gyoza. When the water is gone reduce a bit the heat and then flip the gyoza.

Serve with the dressing in a side bowl to dip them in. Enjoy!!

Spring greens

My kitchen garden seems to be doing ok! Every week I harvest something, and recently it’s been focused on snap peas and herbs. Two plants of peas actually have been producing a handful of snap peas every week, which is just the perfect amount for us so far, as I used them mixed with other vegetables. The mint and coriander are doing good and I’ve harvesting quite some too for daily use, same with some kind of salads my neighbor gave me (we exchange crops). I like the idea to just walk down in the garden and pick what is needed for preparing a meal. I’ve also checked that potatoes are coming, though I am worried the soil may be too rich… we’ll see… it’s not easy to be a beginner gardener and not to be able to check every day!!! I’ll learn from my mistakes and successes I guess and do better next year!

With all this greens, not only from my kitchen garden but also from the farmers market I was thinking of new recipes and inspired by Giula’s zucchini and saffron pasta recipe (that was super delicious) I prepared a fava beans and greens pasta sauce. The kind that is so delicious that you want more!!! Here’s my recipe.

Fava beans pasta (for two servings)

– 125g of dry penne or macaroni or some similar pasta

– a handful of fresh fave beans shelled

– a handful of fresh snap peas

– a handful of green beans

– a handful of shelled greens peas if you have some (I couldn’t wait and already had eaten up all mine!!)

– 5-10 leaves of fresh mint

– olive oil, salt and pepper

Boil the pasta. When al dente drain and keep.

In the meantime, blanche the fava beans and peel them. Blanche the green beans, the green beans and the snap peas. Puree the fava beans, add olive oil generously, salt and pepper. In a large pan at low heat, heat the fava beans purée and then add the pasta, and the other vegetables, stir well, add the mint washed and chopped. Serve and eat immediately!!

Have a great week!!

Fava beans and wakame

I’m a great great fam of greens such as asparagus, green peas, green beans, snap peas eda mame and fava beans. I could eat them all the time! Unfortunately the season for each is rather short but luckily they follow each other and overlap a bit so from March to August there are always some nice greens to eat!!!

Now is the season for fava beans and green peas and I cook them quite often. A classic Japanese preparation of fava beans in Shojin cuisine is with wakame, and I really like the association of the melting soft bean with the more slimy and crunchy seaweed. In the books normal recipe the fava beans and the wakame are simmered with soya sauce and sake. I chose a lighter version in taste and I prepared them as a sauce for soba noodles and added also some green peas. It’s almost a classic for me since I often cook something similar at that season! Here is my recipe:

Fava bean and wakame soba

– a handful of fava beans

– a handful of green peas

– a bit of wakame (I used new wakame)

– soba noodles

– olive oil and salt (or soya sauce)

Shell the peas and the beans. Peel the beans (I realized recently that it is no need to blanch the beans to peel them, raw they are easy to peel too). Boil water in a small pan to blanch them. Add the wakame cut in small pieces and then drain and reserve. In a large pan boil water for the soba. Cook as instructed. Then rinse in fresh water and drain very well. In a bowl put the soba, pour some olive oil, add salt or soya sauce, then the vegetables. Stir gently and serve.

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