Frozen fava beans. Who woulda thunk?!?

I really like fava beans but they’re not easy to come by out here in the sterile Philadelphia suburbs. Frozen Dried favas are really only good for mashing or for soup – they’re just too mushy – but the frozen seemed to be pretty good.

Favas hail from the Mediterranean, so I thought I’d give them a Mediterranean twist – Pancetta, Marsala, and Parmesan.

I simply fried up the pancetta, added a splash of Marsala, a nice pinch of marjoram, and then the beans. I covered the pot and let them simmer for about 10 minutes. When they were cooked through, I stirred in about an ounce of freshly-grated Parmesan cheese.

They went onto he plate and were topped with slices of grilled pork tenderloin that had been marinated in Marsala, olive oil, garlic, salt, pepper, and marjoram.

I’ve always liked Marsala – Veal Marsala was my birthday dish when I was a kid – and I can’t wait to get to Sicily and actually be where it originated. I have a feeling I shall be bringing several bottles back with me! I want to see the Ambra, the Oro, and the Rubino – I want to check out a Marsala Stravecchio – a  wine aged a minimum of 10 years in oak. I think I could have a lot of fun with a bottle of that.

We brought back champagne and cognac from Paris, and apertivos, digestivos and liqueurs from Italy. I think this trip will be a variety of Marsalas and other local wines. Even though I don’t really drink, I can appreciate a good beverage and can’t wait to get into our kitchen and peruse the organic garden that will be at our disposal. Who knows… maybe there will be fresh fava beans!

65 days until we take off!