{"id":21181,"date":"2019-04-24T11:36:43","date_gmt":"2019-04-24T09:36:43","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=21181"},"modified":"2023-10-07T08:10:02","modified_gmt":"2023-10-07T06:10:02","slug":"fava-beans-and-semolina-minestra-recipe","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/fava-beans-and-semolina-minestra-recipe\/","title":{"rendered":"Fresh Fava Beans and Semolina Minestra"},"content":{"rendered":"

It’s Spring when air and light are vivid, days are longer, trees wear gems and buds, flowers start to chit-chat form flowerbeds and balconies.<\/p>\n

To me is spring when I start to shell fresh fava beans and peas watching Tv.<\/strong><\/p>\n

It’s a habit I have since I was a child when I helped my grandma while we watched together tv.<\/p>\n

It has been with her I start to know and appreciate all the old American movies and those of Tot\u00f2, a famous Italian actor, and all the vegetables from the garden.<\/p>\n

When we went in the garden, she wanted I tasted taking directly from the plant each kind of vegetables. In this way I started to know the “clean taste” of everything, the difference between sour and ripe and among the varieties.<\/p>\n

Among many food memories, especially I remember texture and peel of ripe tomatoes, crunchy little zucchini and legumes’.<\/p>\n

Still today, spring seems to me to have the taste of fresh fava beans and peas. And still today I shell them on my sofa in the front of tv and I cook them with pleasure.<\/p>\n

\"Fresh<\/p>\n

About peasant food and fresh fava beans<\/strong><\/h4>\n

Seasonal soups have been a part of Italian cuisine for millennia.
\nI love bring on my table this Spring recipe of fresh fava beans minestra.<\/p>\n

This a typical Italian recipe of peasant tradition. Today it could seem typical especially of the south of Italy but one time it was cooked in many different region.
\nI found a recipe of fresh fava beans in an old medieval Romagna cookbook of the\u00a0fourteenth century<\/span>.<\/p>\n

No surprise if you think that Romagna region one time was poor and based only on a peasant economy.<\/p>\n

In this romagnola version of the recipe, fava beans are with semolina and a little of Italian Rolled Pancetta (pancetta arrotolata).<\/p>\n

What is the difference between flour and semolina?<\/strong><\/h4>\n

The difference between semolina and flour basically lies in the type of grains used to produce flour.\u00a0Semolina indicates\u00a0durum wheat<\/strong>\u00a0flour, while the generic term \u2018flour\u2019 usually indicates\u00a0soft wheat\u00a0<\/strong>flour.<\/p>\n

Both flour and durum wheat semolina are used to make bread and bakery products, although soft wheat flour is usually recommended for\u00a0bakery products<\/strong>, while semolina is more suitable for pasta, bread, pizza and flat bread.<\/p>\n

Monica, buona cucina<\/p>\n

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