Fava Leaves
Open Face Fava Leaf Sandwiches, and Fava Leaf Ramen


Fava Leaves from the Santa Rosa Original Certified Farmers Market
Apparently, fava leaves are the new "it" ingredient. And you can be hip too, when you pick some up at the Santa Rosa Original Certified Farmers Market. I got this bunch from Singing Frogs Farm, a new vendor based in Sebastopol at the market. Fava is often planted as a cover crop to help restore nitrogen to the soil, but the leaves are quite delicious. And they are a heck of a lot easier to use than fava beans. This week, since the bunch of fava leaves I got was so huge, I made two recipes for the price of one!
Open Face Fava Leaf Sandwiches
Open Face Fava Leaf Sandwiches
4 thin slices pancetta (italian bacon)
2 slices multigrain bread
1/3 cup ricotta cheese
2 radishes, srubbed and thinly sliced
10 fava leaves, chopped or left whole
freshly ground pepper
Cook the pancetta slices in a pan over medium heat until cripsy, turning to cook both sides (this will not take long, so keep a close eye on them). Drain pancetta slices on a paper towel. Toast or do not toast the bread, according to your preference. Top each slice of bread with half of the ricotta cheese. Place two slices of pancetta on each slice of bread, then top with radishes, and finally fava leaves. Cut sandwiches in two and grind a bit of pepper over the slices. Serves two as an appetizer.
Fava Leaf Ramen Soup
Fava Leaf Ramen
1 tsp vegetable oil
8 baby carrots, sliced thinly on the diagonal
1/4 cup minced onion
3 cups water
1 1/2 tblsp soy sauce
1/2 tblsp fish sauce
1 or 2 ramen noodle cakes (depending on the size of the cake)
1 cup fava leaves
1/3 cup shredded cabbage
2 ounces thinly sliced cooked ham
2 tsp sriracha sauce (thai hot chili sauce) *optional
Heat the oil in a pot and cook the carrots and onion in the oil over medium heat for about 2 minutes. Add the water, increase the heat, and bring to a boil. Add soy sauce and fish sauce, and the noodle cake. Heat for about 2 minutes until noodles are soft. Add fava leaves and cabbage and remove pot from heat. Stir greens into the soup, and then pour into two bowls. Top each serving with some ham and a teaspoon of sriracha sauce (if you like spicy stuff). Serves 2. (This recipe was inspired by a post from Food Woolf.)

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