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 road beans are one of the most ancient legumes of the Mediterranean, and can be found even longer back than lentils, which were known at the time of the Great Floods of around 3000 B.C.
The Romans made great use of broad beans, so much so that one of Rome's most ancient families, the Fabi, took their name from the Latin word "faba" for broad bean. Likewise, other powerful families took their names from other legumes: the Pisonis from peas ("piso") the Lentulis from lentils and the Ciceronis from "ceci" (chickpeas).
The fortune enjoyed by broad beans, as a simple yet substantial form of nourishment, continued into the Middle Ages, especially in southernmost areas of Europe, where it is still found in local cooking.
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Chebtia
Broad bean and parsley balls
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250 g./9 oz. parsley - 1 clove garlic - 2 onions - 250 g./9 oz. dry beans - 6 eggs - 2 teaspoons curcuma or curry - salt - black pepper - grated bread.
Soak the broad beans overnight, drain, boil in salted water and blend to obtain a purée. Chop the garlic together with the peeled onion and washed parsley until an even mixture is obtained to be added to the broad beans.
Add the eggs and curcuma (to be replaced with curry if you are not overly keen on the strong bitter taste of this spice), obtain a soft mixture, add salt and freshly ground pepper. If the mixture should be too fluid add grated bread until the right consistency is obtained. Create small balls the size of prunes, squash slightly and cook in a little salted water for approximately 20'.
Serve warm with cous-cous (see week from January 14th to 20th) or with Pilaf rice.
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Pinot brut Blanc de Blancs
Santa Margherita
Dry, velvety sparlkling wine, with almond notes. Elegant bouquet with hints of ivy; ultra-fine, lingering perlage.
Serve at:
8° - 10° C.
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