RomanItalian
Fava Bean and Pea Peels with Tomato
by Marco Rufini · 181K subscribers on YouTube
A clever zero-waste recipe that transforms the often-discarded peels of fresh fava beans and peas into a delicious and rustic dish. The peels are blanched to soften them, then sautéed with a simple sauce of garlic, chili, onion, and hand-crushed tomatoes. Finished with a grating of pecorino or ricotta salata, this is a traditional Roman recovery recipe that turns humble ingredients into a memorable meal.
- Difficulty
- easy
Ingredients
9 items- Bucce di fave e piselliCleaned and blanched
- GarlicCrushed whole and removed before serving
- Olive OilFor sautéing
- Chili PepperTo taste, whole or crushed
- Onion(optional) — Optional, finely chopped
- Peeled TomatoesHand-crushed
- SaltTo taste
- PepperTo taste
- Pecorino o ricotta salata(optional) — Grated, for serving
Method
- Clean the fava bean and pea peels by removing the central filament (the stringy part).
- Blanch the peels in salted boiling water for about 10 minutes.
- Prepare the sauce: heat olive oil with a crushed garlic clove, a chili pepper, and optionally a bit of chopped onion. Cook until fragrant, then remove the garlic.
- Add hand-crushed peeled tomatoes to the soffritto. Season with salt and pepper. Let cook for 10–15 minutes, the same time as the peels.
- After blanching, if not using immediately, plunge the peels into ice water to fix the bright colour. Otherwise, drain and add them directly to the tomato sauce.
- Add the blanched peels to the tomato sauce and let them simmer together for a few minutes to absorb the flavours.
- Serve with a generous sprinkle of grated pecorino or ricotta salata, if desired.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
