Peas and favas everyday
I am currently in the Basque Country. We will be here for a few weeks this summer.
We arrived to beautiful weather and lush landscape. Still recovering from jet-lag, we have slowly been taking strolls in old familiar places and mainly, spending time with my family.
I want to share with you the recipe for a dish I have been making quite a bit this spring. A dish that my mom used to cook for us all the time as soon as favas and peas made an appearance. Some might call it a warm salad but this for us was more of a menestra – a first course of vegetables.
As you know, favas and peas for that matter, have a short season. Take full advantage of it. Favas come in their plush and velvety pods. The bean itself, is also covered in a pale green layer that I like to peel. It is edible but it can be quite tough especially with larger beans. The inside bean is bright green, buttery and tender – meatier than peas. In the Basque Country, they are usually served simply with Serrano. Similar to this recipe.
Sauteed leeks in olive oil, blanched peas and favas, garlic scapes, chive flowers, a bit of watercress, prosciutto or Serrano and a dab of crème fraîche.
Oh yes, and a fried egg on top. Like this one. Not classic, but I couldn’t help myself.
I will continue to blog from the Basque Country for a bit. Also a trip to Iceland and Denmark on the horizon.
Be back soon.
Favas and peas with prosciutto and 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
Bring a pot of water to a rolling boil. Season with a generous amount of salt and add the favas and peas. Cook for 1 to 2 minutes and drain in a colander. I usually pick up one and taste it to see how done it is. I like mine all dente.
Heat a saute pan over medium heat. Add the olive oil, leeks and garlic scape stalks or garlic if that’s all you have. Cook until tender but not browned. Add the cooked favas and peas and season with salt. Stir the mixture to coat all vegetables with oil. Turn off the heat and add the prosciutto. The heat of the pan will slightly wilt it but not cook it.
In a small saute pan, fry the egg in olive oil following this method.
Transfer the vegetable mixture onto a platter and serve with watercress, herbs and small dollops of crème fraîche. Top with egg. Serve immediately.
Delicious and healthy. a wonderful dish.
Have a wonderful summer!
Cheers,
Rosa
Thank you and likewise!
Looks like you are having a wonderful time and the picture of sheep get me every year you post them. I am looking forward to my own vacation starting Friday and can’t wait to be in your region starting July! I’ll keep an eye for the sheep ;)
Thank you and enjoy your holiday!
On the way to Copenhagen? Should I send you some tips? I was just there 3 months ago.
Yes please! I’m staying with a friend who lives there so should be covered but I’d love to hear your favs. Thank you!
I love favas and peas…and even they have a short life, we can buy some freeze.
Ups..I fell in love with your blog…thanks to ELLE GOURMET. I have heard from you from my colleagues bloggers but never have been googled you blog….thanks for sharing that kind of recipes and the amazing pics!
Congrats for that good job and enjoy your summer in the Basque Country!
Kisses from Barcelona (sorry for my English)
Gràcies!!
What a beautiful dish! I would also be tempted to put an egg on top, traditional or not. Just look at that beautiful runny yolk! :)
I love the pictures, they are so beautiful and the dish looks delicious.
Thank you!
Wow, this just screams spring! I wish I could find some fresh English peas… I haven’t seen any at the farmers’ markets here. So sad. Think it would have the same effect without the peas? I have a feeling frozen ones wouldn’t do this dish justice!
This dish can be made with other spring vegetables as well such as asparagus, artichokes or little potatoes. Just make sure when you blanch them, they are cooked to your desired tenderness. Hope you will make it.
The photos are beautiful. I have never made fava beans but I need to try them.
What a beautiful places! So peaceful…I’m jealous :)!
In Italy we usually have “fave e salame” which is favas and salami. If they are on your table it means that summer is coming up soon :)
Enjoy your time at home :)!
I guess you won’t have time but if you had it I would be glad if you could come and say hallo to my new little blog :) I hope you’ll like it
Querida Aran,
disfruta el regreso, tu familia, el clima, los sabores. Que ya tendrás tanto para contarnos luego aquí…
Te escribiré pronto, estoy muy interesada en organizar tu workshop en Argentina, espero que estés revisando tus mails.
Un fuerte fuerte fuerte abrazo!!
Marisa
Gracias Marisa. Sí estoy conectada.
So beautiful, Aran! It sounds like the perfect spring/summer brunch (especially with that egg on top!)
Love this recipe. So summery! Beautiful pictures ;-)
love your photography!!
I love this! Your recipes are always so simple and straightforward, but also elegant and beautifully presented.
Hi Aran! Is it business or pleasure in Copenhagen? I would love to attend an event/workshop with you there, should there be any.
I will just be there for a short visit seeing friends. But next time! Thank you!
Have a great time! I sadly only visited once, and spent some time in San Sebastian (which was great!) but I am keen to come back to visit the countryside all around and taste the flavours of the land. Thank you for sharing this little taste of it. x
Hope you come back!
This looks so good Aran! Cannot wait until my beans are ready to harvest in a couple weeks… And such beautiful beautiful photographs as always… /Sonja
Hope you make this recipe when you harvest your beans. Thank you.
I just came back from one month in Paris and two months in Spain. when asked what I liked best I say that I loved Paris but was in love with Spain. I look forward to your posts from the Basque country.
[…] in the afternoon, I came across a dish posted by Aran Goyoaga at Canelle et Vanille: Fava and Peas with Prosciutto and Fried Egg. Not really a salad and not really a vegetable, it was more of a first course. The dish was […]
Hi Aran
We are two adults and to youngsters doing Iceland for three weeks in July. Will you be sharing tips and hints where to eat and what to see? Would love to take part in youre perspective on the Icelandic sceenery and the eatables too. We will be staying in the wilderness for some time, so I hope you induldge in the local fauna and local wildlife for inspiration to create those magical dishes of yours. we love them all. thank you for sharing and have a great time in the north. All the best : Bea
Basque country looks like a wonderful escape for summer! What great pictures. And I can’t wait to try this recipe…I never quite know what to do with fava beans, but this looks really tasty.
Just so delicious!!! I adore fresh peas beyond anything!
Enjoy the Pays Basque!!!
I love when you travel, Aran. So fresh, so beautiful. Reminds me of travel I’ve just come off of, but now, I am in the thick of editing. Thank you for taking me on a mini-trip with these images!
Have a fantastic time with your family. xo
Stunning. I’ve been at a loss around what to do with farmer’s market fava beans, but now I know :) Beautiful work as always. -Jane
This is so beautiful, Aran – so many fresh flavours and colours. And I love that you’ve added an egg on top – everything tastes better with an egg. Oh, and that Serrano ham… Heaven.
It looks so delicious, and the best is that is healthy too!
Have a wonderful weekend :)
Kisses from Argentina.
Beautiful landscape. What is that on the third photo? I have never seen it.
They are garlic scapes. Thanks!
This dish looks so good — fresh and healthy!
What a lovely post! I loved both the recipe and the photos-safe travels, and I can’t wait to read more!
Me encanta tu receta y la voy a probar enseguida!
Your summer sounds wonderful, enjoy your trips and continue to share inspired recipes.
Oh, sweet friend. I love this salad. All of the best parts of the season in one dish. I hope you are having a lovely time with your family and enjoying the Basque Country. Much love to you. X
Your photos are absolutely stunning.
The recipe too looks amazing. Anything with prosciutto and a fried egg, I’m sold :)
[…] I LOVE eggs. I eat them quite often. I am always dreaming up new ways to eat them, while trying not to habitually pairing them with their usual counterpart: bread. I know, toast and eggs, they go together like peanut butter & jelly, but I try to limit my consumption of bread and carbs whenever possible. This dish was inspired by Aran Goyoaga’s beautiful recipe Peas & Fava’s http://www.cannellevanille.com/gluten-free/peas-favas-everyday/ […]
[…] & recipe by Aran Goyoaga at Cannelle et Vanille — click here for cooking […]
[…] Peas and Fava with Prosciutto and Egg – Cannelle et Vanille […]
This is so gorgeous!