Lunch today was super yummy and healthy so I had to share. I had grilled Fava beans with shaved Comte cheese, braised fennel, and leftover Mario Batali Carrot fritters. This is not exactly a recipe, more of a food share, and this is after all the sharing economy. However don't fret, I will tell you how lunch came about.
Grilled Fava Beans:
Preheat oven, use the broiler for this, I did a broiler with fan at 220 Celsius, we have a pretty fancy oven here, so if you don't have that option, just put it on the broiler setting.
Wash and dry fava beans. Put on a baking sheet. Drizzle with olive oil. Put in oven and cooked until they are deeply brown, charring a bit. I was going to turn them over, but didn't have to as they were browning on both sides.
Serve with Fleur de Sel, shaved Compte or Parmesan and Lemon!!!
Here is a link for Saveur Grilled Fava Recipe for reference.
Slice fennel bulb, not too thin, not too thick. Put oil in a pan at medium high. Add the fennel. Leave the fennel alone! until it is brown on one side. Turn it over and brown the other side. Then add about a tablespoon of water and let that boil off. Done! Serve with lemon zest and lemon!
Mario Batali's Carrot Fritters: My adaptation:
5 carrots, washed, peel, cut in half
1/4 cup buckwheat flour
1 egg, beaten
Place carrots in food processor and process until small but not baby food. Alternatively use the grating blade if you have it.
Place carrots in a bowl with scallion, buckwheat flour, salt, pepper, and egg. Mix to combine. Should hold together nicely.
Using your hands, made little patties and place them onto a pan with olive oil that is relatively hot but not smoking, Brown on each side.
Here is a link for Mario Batali's original Carrot Fritelle Recipe