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Corti Brothers Newsletter for December 2007 Page 4
Bardi Panettones (cont.)
From seed developed by Reno Dinelli, our grower in Pescadero along the Pacific Coast south of San Francisco, we are offering this year for the first time, dried fava beans. About 15 years ago, these fave were originally planted for the fresh fava market. We were offered these for the first time this year and agreed to buy some. What were delivered were thin, pale green, flat beans, completely unlike what is normally sold as dark brown fave. Remember, fave were used in elections in the ancient world when one would be “black balled.” The ancient Greeks and Romans thought they represented the human soul. We think them just delicious to eat. A recipe: Our Pescadero fave soak up to a palish-green color and thicken. Soak fave over night in cold water. Peel off outer skin. Put peeled fave into cold water to cover. Add one clove garlic. Bring to a boil then simmer until very soft. Add more water if necessary. When water is absorbed and fave soft, mash with potato masher until creamy. Heat fruity oil in sauté pan, add sliced garlic, piece of red pepper, heat until garlic is golden and oil scented. Add fava purée, heat until creamy. If too stiff, add a bit of hot water. Taste for salt. The purée can be used as topping for crostini, dressing for pasta, or like hummus. Cook any amount using this same method.
Pescadero Cranberry beans have been very popular with our customers since their introduction. These are slightly darker in color than normal reddish hued cranberry beans. These are our equivalent of the famous Lamon beans grown in the Veneto for making “pasta e fasoi” (pasta e fagioli,) pasta and beans, the famous traditional soup. Thin skinned, they cook up pale gray in color and can be used very well with Consorcio tuna. From the 2007 harvest, they need only 2 hours soaking, but do need slow cooking.
Pescadero Caponi di Sartocchio are heritage beans produced by our grower, Reno Dinelli. We first offered them in 2003 and have not been able to follow up until now, 2007. Brought to California by Reno’s father in 1912, this largish white bean has been called by the family “Caponi di Sartocchio,” from the father’s town in the province of Lucca. This name is not on any map, but the actual name “Saltocchio” is.
These are freshly harvested beans and need only about 2 hours of soaking. Do not overcook them unless you want bean soup. About 3/4 inch in length dry, they will cook up to one inch or more in length, with a slightly yellowish pink color, thin skin, and delicious creamy texture and flavor. An hour’s soaking in cold water after rinsing–the addition of two unpeeled garlic cloves, a bay leaf and a few peppercorns, with enough water to cover by two inches, a moderate fire until the beans boil and then a time lowered to a gentle simmer–should give you beans ready to enjoy in about 40 minutes. Taste for tenderness, add salt only if tender. Remove from heat and let cool in their broth. Reheat slowly, add green oil and serve.
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Corti Brothers
Sacramento CA
