Fava Beans With Sun Dried Tomato Oil And Pancetta On Frisee Recipe
Ingredients
| Extra virgin olive oil | 2 Cup (16 tbs) (Sun-Dried Tomato Oil:) | |
| 3/4 cup dry-packed sun-dried tomatoes, coarsely chopped | ||
| Fava beans | 1 pound, pounded (Sun-Dried Tomato Oil:) | |
| 1/2 cup sun-dried tomato oil | ||
| Lemon zest | 2 Teaspoon, grated (Sun-Dried Tomato Oil:) | |
| Lemon juice | 1 (Sun-Dried Tomato Oil:) | |
| Garlic | 3 Clove (5gm), finely chopped (Sun-Dried Tomato Oil:) | |
| Parsley | 2 Tablespoon, finely chopped (Sun-Dried Tomato Oil:) | |
| Oregano | 1 Tablespoon, finely chopped (Sun-Dried Tomato Oil:) | |
| 1/4 cup coarsely chopped dry-packed sun-dried tomatoes | ||
| Ground black pepper | 1 To taste (Sun-Dried Tomato Oil:) | |
| 1/4 pound pancetta or bacon, thinly sliced and then cut into long, narrow strips | ||
| 1 head frisee, outer leaves discarded, washed and dried | ||
| Shaved Asiago cheese, for garnish | ||
| Salt | To Taste | |
Directions
MAKING
1) Prepare sun-dried tomato oil heating olive oil till boiling point.
2) Put tomatoes in a heatproof container.
3) Transfer the hot oil over the tomatoes.
4) Keep aside for 3 to 4 days.
5) Strain the oil and reserve in a bottle.
6) Cover container tightly and store in a cool, dark place.
7) Keep sun-dried tomatoes in a jar and refrigerate.
8) The quantity would be approximately 2 cups oil. Pour off 1 /2 cup oil for salad.
9) If fava beans are not tender, boil them in water for approximately 5 minutes.
10) Drain out when the skin begins to pull and peel it off. Check the tenderness.
11) If not tender, boil for further 3 to 5 minutes till beans turn soft.
12) Drain beans again.
13) In a lid fitted large portable bowl mix sun-dried tomato oil, lemon zest and juice, garlic, parsley, oregano and sun-dried tomatoes.
14) Add the warm beans and toss well.
15) Keep aside for 1 hour.
16) Sprinkle salt and pepper.
17) In a small skillet heat oil over medium heat and fry pancetta till crisp.
18) Take out pancetta from pan and place in paper towels to drain.
19) Let cool and then put in an airtight container.
SERVING
20) Alternately lay over the beans and serve.
1) Prepare sun-dried tomato oil heating olive oil till boiling point.
2) Put tomatoes in a heatproof container.
3) Transfer the hot oil over the tomatoes.
4) Keep aside for 3 to 4 days.
5) Strain the oil and reserve in a bottle.
6) Cover container tightly and store in a cool, dark place.
7) Keep sun-dried tomatoes in a jar and refrigerate.
8) The quantity would be approximately 2 cups oil. Pour off 1 /2 cup oil for salad.
9) If fava beans are not tender, boil them in water for approximately 5 minutes.
10) Drain out when the skin begins to pull and peel it off. Check the tenderness.
11) If not tender, boil for further 3 to 5 minutes till beans turn soft.
12) Drain beans again.
13) In a lid fitted large portable bowl mix sun-dried tomato oil, lemon zest and juice, garlic, parsley, oregano and sun-dried tomatoes.
14) Add the warm beans and toss well.
15) Keep aside for 1 hour.
16) Sprinkle salt and pepper.
17) In a small skillet heat oil over medium heat and fry pancetta till crisp.
18) Take out pancetta from pan and place in paper towels to drain.
19) Let cool and then put in an airtight container.
SERVING
20) Alternately lay over the beans and serve.
Chef
