Comments on: Favas, Favas, Favas

By: Alison

Alison — Fri, 14 May 2010 17:46:53 +0000

Hi Ed,

I love the fave bean puree with oil-cured olives, french feta, and garlic toasts.
It’s from Suzanne Goin’s Sunday Suppers At Lucques. The best!

By: Elizabeth

Elizabeth — Fri, 14 May 2010 08:50:34 +0000

Hi Ed,
Here is my favorite fava recipe, for vignarola:
http://elizabethminchilli.blogspot.com/2010/04/rome-spring-vignarola.html#comments

By: Ed McAniff

Ed McAniff — Thu, 13 May 2010 23:49:26 +0000

Susan, you are certainly in one of the best US cities to have ramps, favas, and other Italian specialties. But you might need a trip to Italy just for some comparison tasting. Hey, who doesn’t need a vacation.

Jay, one further note on ramps is the garlic taste.

By: Susan Toepfer

Susan Toepfer — Thu, 13 May 2010 23:22:23 +0000

Hi, Ed–

I love fava beans! I still miss the fava bean pasta they had at Palio on 51st Street…I’ve tried to recreate it, but not with much success.

But yesterday I had a great salad with fava beans at Morandi in the West Village. Seems easy to replicate: Chopped Romaine lettuce, minced mint leaves, Pecorino Romano cheese and fava beans, dressed with lemon and olive oil.

Jay, as for ramps–I didn’t know what they were either until last year. But they’re great in risotto–as a matter of fact, I had a ramp risotto as my main course at Morandi!

Oh and p.s., they’re sort of like a leek or a scallion. Basically, an onion. Someone told me Rapunzel’s name came from ramps. (Go figure.)

Susan

By: Nick Toren

Nick Toren — Thu, 13 May 2010 19:12:08 +0000

Ed,
I’ve been passing them by down here at Santa Monica’s farmers market but you’ve got me reconsidering!

By: Jay Manning

Jay Manning — Thu, 13 May 2010 19:10:40 +0000

OK, Ed. What the heck is a ramp?

Jay