Grilled Veal With Pancetta Fava Beans And Pearl Onions Recipes

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GRILLED FAVA BEANS



Grilled Fava Beans image

Many people don't know what to do with fava beans, but they are extremely versatile. They shine in salads, pastas, and on pizzas. Here we're grilling whole pods until the skin is charred and the beans inside are just tender.

Provided by Chef John

Categories     Side Dish

Time 30m

Yield 2

Number Of Ingredients 7

2 pounds whole fava beans in the shell
2 tablespoons olive oil, or more as needed
2 lemons, divided
1 tablespoon kosher salt, divided
3 cloves garlic, bruised
1 teaspoon red pepper flakes, or more to taste
2 tablespoons sliced fresh mint leaves

Steps:

  • Place whole fava beans in a mixing bowl. Drizzle generously with at least a tablespoon olive oil and the juice of 1 lemon. Sprinkle with half of the kosher salt; add bruised garlic cloves. Toss to coat pods evenly, and occasionally as the grill heats up.
  • Grill beans over high heat, about 5 minutes total per side, turning and moving them until they are charred on the outside and the beans inside are soft. Transfer to a serving platter.
  • Drizzle with the remaining olive oil; sprinkle with the remaining salt. Add red pepper flakes and mint leaves. Toss to coat. To eat, split open the pod and eat the beans inside, or serve them on half the shell.

Nutrition Facts : Calories 1701.9 calories, Carbohydrate 279 g, Fat 21.1 g, Fiber 119.3 g, Protein 120.4 g, SaturatedFat 3.1 g, Sodium 2943.9 mg, Sugar 26.1 g

GRILLED VEAL WITH PANCETTA, FAVA BEANS AND PEARL ONIONS



Grilled Veal with Pancetta, Fava Beans and Pearl Onions image

Categories     Bean     Beef     Pork     Low Fat     Veal     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

2 ounces pancetta* or bacon, chopped
1 10-ounce basket pearl onions or 1 cup frozen
1 teaspoon sugar
1 cup canned unsalted chicken broth
1 cup peeled fava beans or frozen baby lima beans
2 teaspoons arrowroot
6 tablespoons sweet Marsala
1 teaspoon minced fresh marjoram
4 6-ounce thin-sliced veal loin chops or T-bone steaks, well trimmed
Ancho and New Mexico Chilis are available at Latin American markets and many supermarkets.

Steps:

  • Sauté pancetta in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Reduce heat to low, add onions, sprinkle with sugar and sauté until brown and tender, about 25 minutes. Transfer onions to bowl. Add broth, beans and arrowroot to skillet. Simmer until beans are tender, about 5 minutes. Using slotted spoon, transfer beans to onions in bowl. Cook liquid until slightly thickened, about 10 minutes. Add 1/4 cup Marsala and marjoram; return onions and beans to liquid. (Can be prepared 1 day ahead.)
  • Preheat barbecue (medium-high heat). Brush veal with remaining 2 tablespoons Marsala. Season with salt and pepper. Grill until just medium, approximately 3 minutes per side. Transfer veal to plates.
  • Meanwhile, simmer sauce 3 minutes. Season to taste with salt and pepper; stir in pancetta. Spoon sauce over veal and serve immediately.

FAVA BEANS WITH PANCETTA



Fava Beans With Pancetta image

This is another one of my recipes that I've adapted from the Food Network show, Food 911. I saw this on an episode, along with a recipe for Chicken Francaise, and I had to give it a shot. This is a hearty bean dish, that adds a little bit of flair with a crunch. The fat from the Pancetta does a great job of adding depth to the flavor and is a nice vehicle for the sage.

Provided by Nanashi

Categories     Pork

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup flour
kosher salt
fresh ground black pepper
1 lb fava beans
5 slices pancetta
3 bay leaves
5 garlic cloves
1/4 cup olive oil
sage leaf
kosher salt
fresh ground black pepper

Steps:

  • Soak the fava beans overnight in water.
  • Put beans in a pot with fresh water, with the cloves of garlic, bay leaves, and salt to taste, and bring to a boil.
  • When beans are at a full boil, reduce the heat, partially cover, and allow to simmer for 1 to 1-1/2 hours. You will know they are done with they are smooth and tender to the bite. This will take a while, so now would be a good time to start making your main dish.
  • When the beans are done, transfer them to a platter to allow them to cool and dry.
  • Heat the oil in a fry pan until it is smoking hot, and add the Pancetta (italian bacon) and the sage leaves.
  • While the Pancetta is cooking, dredge the beans in the flour, they should be relatively well-coated.
  • When the Pancetta is done, leave it in the pan add the beans to the oil a little at a time, forming a single layer on the bottom of the pan. As they fry and become crunchy, remove them to a serving dish. Keep adding the beans until all the beans are fried, then top with the Pancetta and sage leaves.

Nutrition Facts : Calories 363.7, Fat 14.3, SaturatedFat 2, Sodium 7.2, Carbohydrate 47.4, Fiber 7.1, Sugar 2.2, Protein 12.1

GRILLED FAVA BEANS



Grilled Fava Beans image

Look for sturdy green pods with a velvety fuzz. Avoid any with slimy brown spots or overly large beans.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

Chopped mint or cilantro
Olive oil
Salt and pepper
Fava bean pods
Lemon juice and wedges

Steps:

  • Stir together mint or cilantro, olive oil, salt, and pepper. Grill fava bean pods directly on grates over high heat, turning, until charred, 10 to 12 minutes. Let cool slightly. Sprinkle with mint or cilantro, lemon juice, and salt. Serve with herb sauce and lemon wedges.

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