fava, let's say it one more time, f-a-v-a
Jun. 12th, 2005 08:24 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonThe Way We Eat: Buried Treasure
By AMANDA HESSER
"For two months every spring, Marco Canora, the chef at Hearth in the East Village, serves a remarkably good fava-bean and Pecorino salad. Tiny cubes of the soft cheese and barely cooked favas swim in a pool of olive oil flecked with parsley, oregano and dried chilies. The sweet-bitter beans snap under your teeth, the sheep's milk cheese slips a little tang into the mix and then you soak up the fragrant oil with a piece of sesame-crusted bread from Sullivan Street Bakery -- a delicious aggregate of flavors."
With recipies for: Hearth's Fava-Bean Salad; Garganelli Pasta With Fava Beans; Fava-Bean Gazpacho With Sherried Raisins
By AMANDA HESSER
"For two months every spring, Marco Canora, the chef at Hearth in the East Village, serves a remarkably good fava-bean and Pecorino salad. Tiny cubes of the soft cheese and barely cooked favas swim in a pool of olive oil flecked with parsley, oregano and dried chilies. The sweet-bitter beans snap under your teeth, the sheep's milk cheese slips a little tang into the mix and then you soak up the fragrant oil with a piece of sesame-crusted bread from Sullivan Street Bakery -- a delicious aggregate of flavors."
With recipies for: Hearth's Fava-Bean Salad; Garganelli Pasta With Fava Beans; Fava-Bean Gazpacho With Sherried Raisins
