Favas and Peas with Prosciutto & Fried Egg
[serves 4 to 6]1 pound (450 g) fava beans, shelled and peeled
1 pound (450 g) English peas, shelled
Salt
3 tablespoons olive oil
1 medium leek, sliced
3 garlic scapes or garlic cloves, thinly sliced
4 slices prosciutto or Serrano
1 egg
1 cup watercress, washed
1/4 cup chopped herbs such as mint, parsley and chives
1/4 cup (60 ml) crème fraîche
Photo & recipe by Aran Goyoaga at Cannelle et Vanille — click here for cooking instructions.
Fava Bean & Pea Salad with Poppy Seed Dressing
2 cups shelled fava beans (from about 2 lb. pods) or frozen fava beans, thawed
Kosher salt
2 cups shelled fresh peas (from about 2 lb. pods) or frozen peas, thawed
⅓ cup sour cream
1½ oz. fresh goat cheese, crumbled
2 tablespoons (or more) buttermilk or whole milk
1 tablespoon fresh lemon juice
Freshly ground black pepper
2 heads of Bibb lettuce, leaves separated (about 8 cups)
4 cups pea shoots (tendrils)
1 teaspoon poppy seeds
Recipe by Lou Lambert and Larry McGuire — click here for preparation directions.
{p.s.} more food
[via Cannelle et Vanille and bon appétit]
