Recipes and Stories

21 April 2012: Fava alla Randolph Revisited

April 25, 2012

Tags: Fava Beans, Windsor Beans, Classical Southern Cooking, Historical Southern Cooking, Mary Randolph, The Virginia House-Wife, Classic Italian Cooking, Fava alla Romana, Fava alla Guanciale

fava not quite alla Randolph or Romana
Last year, a cache of fresh fava beans inspired a dip into Mary Randolph’s lucid recipe for these ancient legumes in her iconic book, The Virginia House-wife (see 10 May 2011: Fava alla Randolph):

“Mazagan Beans.

This is the smallest and most delicate species of the Windsor bean. Gather them in the morning, when they are full-grown, but quite young, and do not shell them till you are going to dress them. Put them into boiling water, have a small bit of middling, (flitch,) of bacon, well boiled, take the skin off, cover it with bread crumbs, and toast it; lay this in the middle of the dish, drain all the water from the beans, put a little butter on them, and pour them round the bacon.” (more…)