1 - I don't know. It was ok, I think I haven't worked out how to pick fava beans, they are a bit starchy.
Serves 2
1 small bunch of arugula (50g) trimmed and chopped
10 broad bean pods (half cup or 85 grams of actual beans)
10 g of butter
140 g pearl barley
20 g of goat cheese
curry to taste
- You will be busy, so prepare what you need first.
- Prepare the arugula.
- Meanwhile, bring lightly salted water to a boil and blanch the shelled fava beans.
- Melt the butter in a risotto pan and toast the barley for a few minutes.
- Drain the fava beans, keeping the cooking water aside and warm. You will use it to cook the barley, adding a little at a time.
- Continue cooking and halfway through, add the previously washed and chopped arugula.
- Remove the skin covering the fava beans and add them, reserving a few for garnish.
- Once cooked (about 30 minutes), add a teaspoon of curry powder and turn off the heat.
- Stir in the goat cheese and let rest for a couple of minutes before serving.
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