by Camilla - foodaroundblog
In ancient Greece, the beans were used in voting policies: the white was to indicate positive consensus, while the black negative.
Pythagoras, considered one of the forerunners of vegetarianism, forbade his disciples to eat beans because of the black spots present in the flowers which he interpreted as a symbol of the presence of the souls of the dead; according to the legend himself preferred to be captured and killed by his pursuers rather than seek salvation through a field of beans.
Strange people the philosophers ..
However, the broad beans are a nutritious legume which can be consumed in many ways and are simple to prepare, so, why get caught up in superstitions?
Fresh broad beans and pecorino cheese are a traditional peasant dish in Rome. Quick and easy to prepare: just quickly blanch the beans, season with olive oil, salt, pepper and parsley and accompany with slivers of pecorino cheese, for a tasty starter.
Pasta with broad beans, spring onions and mint
Ingredients for 2
Short pasta 200 gr.
Broad beans 150 gr.
2 spring onions
grated pecorino cheese
Remove the beans from the pod and then, with a knife, remove the top. Blanch the beans in boiling water for 2 minutes, then drain and transfer them into a bowl with cold water. At this point you have to crush the seed coat to dump the beans.
Take a wok, pour in the olive oil and add the onions cleaned and thinly sliced. Fry the onions over low heat for about 5 minutes until they wilt, at that point, add the beans and salt. Add a ladle of hot water and let it cook for about ten minutes.
When cooked, add the chopped mint leaves and black pepper. Cook the pasta and when you miss a couple of minutes at the end of cooking, transfer it to the pan with the beans. Ultimate cooking, adding occasionally of the cooking water. When cooked, remove from heat and add a handful of grated pecorino cheese.
Serve your pasta with fresh fava beans with freshly ground black pepper and a dribble of olive oil raw. Your dish is now ready to be enjoyed.