(Click each picture to make it larger)
Lots of layers, textures, and tastes to this. This is an instant hit.
3 carrots, peeled and sliced thin
4 celery stalks, sliced thin
1/2 sweet onion
2 fresh garlic cloves, sliced thin
3 tomatoes on the vine, keep the vine because you’re going to throw it into the sauce
Fresh oregano (Place rosemary, thyme, and oregano in a tea infuser)
1/2 tbsp. Urfa Biber (or black pepper)
Saute the carrots, celery, and onion until the juices are starting to release from the vegetables. Stir in the garlic, tomatoes, and vine. Using the vine like this will keep that tomato smell around…..it’s a cool technique so use it! Place the tea infuser stuffed with your herbs in then add the urfa biber, cover and simmer for 35 minutes.
3 lbs. fresh fava beans
Ok, this is how you cook fava beans. Remove then beans from the pods then take a large pot and fill it with water and 1 tbsp. salt, bring to a boil. In a separate bowl pour in a little water and ice and place it near your sink. Cook the beans for 10 minutes then drain and immediately place the beans in the ice water. Peel the skin from the seeds then let rest in cold water again. This is labor intensive, this is why you see two people doing this……..I was cooking at the time. Thanks Julie and Mindy!
Serve fava beans and sauce over a chipotle infused fettucine.