Spring Vegetable Ragù
This easy yet scrumptious ragù is marvelous served alongside branzino, grilled swordfish, lamb tenderloin, Cornish recreation bird, or salmon.
Click on right here to witness In Season: Fava Beans.
- 1/4 cup shucked fava beans
- 1 cup kale
- 1/4 cup shucked english peas
- 2 -3 tablespoons olive oil
- 2 teaspoon chopped garlic
- 1/2 cup spring onions, sliced
- 1/2 cup fiddlehead ferns, cleaned
- 1/4 cup fresh chickpeas
- 1 tablespoon unsalted butter
- pinch of chopped parsley
- Elevate a large pot of salted water to a boil over excessive heat and spot up an ice bath. Blanch the fava beans, kale, and peas one at a time till gentle and shock in the ice bath. Drain. Shell the fava beans as soon as frigid.
- Heat the olive oil and garlic in a sauté pan over medium heat and sauté for 1 minute. Add the fava beans, kale, peas, spring onions, fiddlehead ferns, and chickpeas, make bigger the warmth to medium-excessive, and sauté for roughly 2-3 minutes. Swirl in the butter and add the parsley.