22 June 2010 – Fettucine with favas, prosciutto, and lemon zest; avocado salad; Odoriko tomato

D suggested I try adding prosciutto and lemon to the fava bean pasta, and having nothing better in mind, I just went ahead and made fava pasta for the second night in a row.

The number of actual fava beans, hulled, blanched, and removed from their skins, that it takes for two people is remarkably low. This is the whole lot:

I heated about 1 1/2 tablespoons of olive oil, and heated a rather large clove of garlic (minced) in it, then added about half the favas, mashed with a fork (large ones – I left all the small ones whole) and one slice of prosciutto, torn up, to the oil. D suggested lemon zest, so I zested about half a tiny lemon and added that, too. It was not a smooth or integrated sauce, but it worked. This is in a 7″ frying pan:

I cut up the Odoriko tomato I had bought (at great expense ($3.69/lb) – because it was from Miyashita farms and I knew they produced excellent Odorikos) intending to put it in a salad. However, when I tasted it, I knew it really had to be eaten on its own – the first “real” tomato of the year for us. So I made a salad of red leaf lettuce, a large Haas avocado, and several olives from a pitted olive mix someone got at the Bowl last weekend. I used a dressing of basil and garlic grapeseed oil and red wine vinegar, salt and pepper (same as last night) and it turned out really well. This is the unmixed dressing in a nice little white teacup that had its handle broken:

Pretty, no?

The wine was one D bought, I think b/c he’d had it with M, N, and R at the Globe in SF while I was at Mom’s. It was very good.

This entry was posted in Meat as a flavoring, Pasta-centered and tagged , , , , , . Bookmark the permalink.

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