cookbooks

No. 157. Fave Alla Savoiarda (beans) Recipe

Recipe for Fave Alla Savoiarda (Beans)

History:
Fave Alla Savoiarda, a delightful bean dish, originated in the Savoie region of France. The dish combines tender boiled broad beans with a flavorful herb-infused stock and is finished with a generous serving of creamy Bechamel sauce. This hearty recipe has been enjoyed for centuries and continues to be a favorite in many Mediterranean cuisines.

Fun Fact:
Broad beans, also known as fava beans, have a long history and were even popular among the ancient Egyptians. They are highly nutritious, packed with protein, fiber, and essential vitamins and minerals. The unique flavor and creamy texture of broad beans make them a perfect choice for this traditional dish.

Now, let's dive into the recipe!

Ingredients:
- 1 pound of broad beans (fava beans)
- Salt
- Water
- 1 quart of reduced stock (chicken or vegetable)
- A bunch of fresh herbs (such as thyme, rosemary, or parsley)
- 2 glasses of Bechamel sauce (recipe for Bechamel sauce can be found in No.3)

Instructions:

1. Begin by preparing the broad beans. Fill a large pot with water and add a generous amount of salt. Place the pot over high heat and bring the water to a boil.

2. Once the water is boiling, carefully add the broad beans. Let them cook for a few minutes until they become tender. The exact cooking time may vary, but it typically takes around 5-7 minutes.

3. While the beans are cooking, prepare a saucepan with reduced stock. You can use either chicken or vegetable stock, depending on your preference. Add the reduced stock to the saucepan and bring it to a gentle simmer over medium heat.

4. Grab a bunch of fresh herbs, such as thyme, rosemary, or parsley, and tie them together using kitchen twine. This herb bundle will infuse the stock with aromatic flavors. Place the herb bundle into the simmering stock and let it infuse for about 10 minutes.

5. Once the broad beans are cooked, remove them from the pot of boiling water using a slotted spoon or strainer. Place the beans into the simmering stock, allowing them to absorb the flavorful liquid. Let them simmer in the stock for an additional 5-7 minutes.

6. After the beans have absorbed the stock's flavors, drain them and carefully remove the herb bundle from the saucepan. Set aside.

7. Now, it's time to prepare the Bechamel sauce. You can find the recipe for Bechamel sauce in No. 3. Make sure to have two glasses of Bechamel sauce ready.

8. In a large serving dish, combine the cooked broad beans and the Bechamel sauce. Gently stir the beans until they are evenly coated with the creamy sauce.

9. Once the beans are well-coated with Bechamel sauce, the Fave Alla Savoiarda is ready to be served. You can enjoy it as a main course or as a side dish.

Suggested Serving:
Serve the Fave Alla Savoiarda hot, garnished with a sprinkle of fresh herbs for an added burst of flavor. This dish pairs well with crusty bread or can be served alongside grilled meats or roasted vegetables for a satisfying meal.

Similar Recipes:
1. Fave con Pecorino: A popular Italian recipe, Fave con Pecorino combines broad beans with salty pecorino cheese. The beans are cooked until tender, then tossed with grated pecorino cheese and a drizzle of olive oil. This simple yet delicious dish is an excellent way to enjoy the natural flavors of broad beans.

2. Fava Bean Hummus: Give traditional hummus a twist by using fava beans instead of chickpeas. Cooked fava beans are blended with tahini, garlic, lemon juice, and olive oil to create a creamy and flavorful dip. Serve it with pita bread or fresh vegetables for a healthy and nutritious snack.

3. Fava Bean Salad: A refreshing and vibrant salad that combines cooked fava beans with fresh vegetables, herbs, and a tangy vinaigrette dressing. This light and colorful dish is perfect for warm summer days and makes for a great side dish or light lunch.

Enjoy exploring the diverse possibilities of cooking with broad beans and savor the flavors of this wonderful legume!

Vote

1
2
3
4
5

Viewed 1881 times.


Other Recipes from Sauces

Spanish Bacon On Toast
Sauce For Canvas-back Duck
Sauce For Wild Fowl
Hollandaise Sauce
Parsley Butter
Green Sauce
Egg Sauce
Celery Sauce
Devil For Boiled Ham Or Fowl
Onion Sauce
Garlic Sauce
Melted Butter
No. 1. Espagnole, Or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for Masking)
No. 5. Genoese Sauce
No. 6. Italian Sauce
No. 7. Ham Sauce, Salsa Di Prosciutto
No. 8. Tarragon Sauce
No. 9. Tomato Sauce
No. 10. Tomato Sauce Piquante
No. 11. Mushroom Sauce
No. 12. Neapolitan Sauce
No. 13. Neapolitan Anchovy Sauce