Fava Beans Mashed Without Chianti

Fava beans, green and brown

Mashed Fava Beans -- One of My Dad's Favorites.

Not familiar to everyone, but Mashed Fava Beans is a great recipe from Aunt Elodia's Cook Book, "How to Be a Cook Out of Necessity."

Quick Anecdote

When I was in college, my roommate and I were talking about our parents favorite foods.   I said, "Oh my Dad loved Depression meals."  She replied, "Why was your dad so sad?"

During the Depression, my parents' ate meals that were good but also cost efficient.  Mashed Fava Beans were definitely a staple.

Being 10 years or so years older than most of our friends' parents, our friends didn't even think of the reality of The Great Depression.

Let me introduce you to Mashed Fava Beans.

I have to admit; I like them too.

Aunt Elodia's  Memories and Scoop on Fave Battute - Mashed Fava Beans

Pages 105-106

The Fava Bean (also know as a broad bean) is a staple food for the people of Southern Italy as well as the eastern shores of the Mediterranean Sea.  The fava was eaten raw, right off the plant (like we do peas) as well as cookedVegetable beans.  Most of the beans were dried, with the skin intact, for use in the winter months.  When the days grew shorter and winds brought a chill in the air, the housewives would gather around a brazier and remove the dried skins from the fava beans with a small, sharp knife.  This also helped pass the time.

Today fava beans are found in all Mediterranean countries as well as in England, the United States, Canada and Mexico.  They are now purchased at Italian, Greek and Middle East grocery stores either dried (with or without skin) or in cans.  The fresh fava beans are still sold in fruit and vegetable stands during late May and June.

The recipe is an old-time favorite, passed down through the years and given to me by my dear sister-in-law, Antonietta Tedeschi Panaro.  BTW that's my grandmother.

It's not difficult to prepare.  Try it for a taste treat.

Recipe - Fave Battute - Mashed Fava Beans

1 pound dried fava beans, skinnedFava Beans and Chianti

3 potatoes peeled and sliced

1 teaspoon of salt

1/2 cup olive oil

Soak the beans overnight, rinse and dry (another BTW -- if the beans are dried they are the color of hummus when done.  If they are fresh, they are light green)

In a large kettle place the beans and potatoes.  Fill with water to the level of the contents and place over medium-high heat.  Bring it to a boil, then lower heat to simmer.

This will prevent the beans from sticking.

Simmer for 1 1/2 hours, always bubbling.  When beans are soft to the touch, remove from the stove.

If there is too much water remaining in the kettle, remove some of it.

Place beans and potatoes in a large mixer bowl and begin whipping them at high speed.  (Be careful of spattering!)  After the initial breakdown, add about half the salt and oil.  Continue beating then add remaining salt and oil.  Make certain that the fava beans receive and absorb all the oil.

Serving ideas

These may be eaten instead of potatoes with a meat dish.  My husband's people (That's my family.  Her husband was my grandmother's brother) add pieces of hard bread and either dandelion greens or cardi (cardoons) to the fave and pinch of dried mint.  It is also mixed together before serving.  This is eaten with fried peppers, an onion salad, some slices of cheese, sliced tomatoes and crusty bread -- all part of a meatless meal and oh so good.

Save the leftovers for another day.  In a frying pan pour 3 tablespoons olive oil or meat fat and a diced onion.  Saute' the onion until it becomes golden, then add mashed fave.  Mix well for ten minutes over medium heat. Served hot in place of potatoes ...

One Last Thing

This is recipe is something my non-Italian America friends know about.  However, people like Martha Stewart and New York Times and Allrecipes and more have recipes for it.  

And let's not forget Silence of the Lambs.  Little known fact, this combination of food and drink actually has some meaning.  It can be a substitute for depression medicine which the Hannibal Lecter character suffered from among other things.  I read that somewhere;  I know tons of ridiculous fact.

Wait, that's kind of ironic ... my parents called it a Depression meal cuz they ate it during The Great Depression and it is a substitute  for depression meds.

Anyway, if you try this recipe, please let us know how you liked it.

Reference:Cook oit of Necessity

"I Became a Cook Out of Necessity!

Copyright 1977/revised 1987

Author: Elodia Presenza Tedeschi

Wimmer Brothers Press

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Cook Out Of Necessity – Aunt’s 1977 Book

Cook oit of Necessity

I Became a Cook Out of Necessity

Last week, I asked for some help finding my cousin Mark Tedeschi.  He owns the copyrights to my Great Aunt Elodia Presenza Tedeschi’s book, “I Became a Cook Out of Necessity.”   The book has a ton of non-mainstream recipes and each are worth sharing.

The book, about Italian cooking, was written in 1977 (revised 1988), and there is one used copy of the book on Amazon.

So all the credit of these recipes go to the Tedeschi family originally of the towns of Alberobello, Italy and Presenza family from the Abruzzi region of Italy.

Before I Share a Recipe

Let me tell you about my Great Aunt and her husband Joseph Tedeschi.  Their family consisted of three boys … twins Remo and Romolo and the younger son Joseph Jr, who we called Dino.  Upon coming to America, they settled in Endicott, NY.

It’s funny the things you remember as a child.  Their family home had a bidet.  Something I had never seen before and was shocked by its use.

The Tedeschi’s were very generous, cultured and fun to be around.

They owned two grocery stores in Endicott and Endwell, NY.  Both called Tedeschi’s Market.  They were known for their great meats and butchery.

My dad worked there when visiting during high school.  One of his jobs was hitting the goats on the head; so they can be made ready for sale.  Don’t worry … the book has no goat recipes.

In 1977, the whole family, even a 14 year old like me, were given copies of the book.  Mine was given to include in my cedar chest and dowry in preparation of my future marriage.

Yup, we were that Italian.

Summary of the Introduction of the Cook Book

Aunt Elodia wrote the book from encouragement from family and friends who enjoyed her cooking.  Her recipes were all alla casalinga … food prepared in an Italian home.

The youngest of 6 sisters, Elodia married at a young age.  Finding herself not knowing how to cook; she had to learn.  One of her main responsibilities was to cook for her husband.  Her mom and husband gave her suggestions.  She reports her first efforts were a hot mess.  Over time, she took the suggestions and gave them her own spin. (Thus how she became a cook out of necessity)

At first, she would make things that were very good; but because they were made off-the-cuff she couldn’t duplicate them.  In addition she never measured anything.  Everything was done by feel and intuition.

This is not in the actual introduction, but I remember when they were working on the book, she and her son’s knew they needed to document everything.  So they would try meal after meal to get the ingredient measurements and tastes just right.  I can’t remember if it was my cousin Dino or Remo who said, “One weekend, while working on the book, we ate so much of one recipe we were ready to burst.”

Aunt Elodia swore by fresh virgin olive oil and fresh herbs .. parsley especially.  She shares a story that when living in an apartment in Italy, they would grow the fresh herbs in their window boxes.  In addition to parsley, she recommends oregano, chives, rosemary, tarragon, mint, basil and sage should always be on-hand.

Her belief …  Italian cooking is very easy if you are willing to try.  However, the most important thing is giving your family things they will love.

Some History of Italian Cooking from Her Introduction

Italian cooking dates back to the Renaissance.  When Catherine Medici went to France to marry Henry II, she brought her cooks and kitchen with her.  Her foods inspired all of the kingdom.  And a little know fact is, that Italian cooking actually is the foundation of the French cooking that gets so much fanfare.

That explains why Northern Italians cook so much with creams, butter and plump tomatoes where more southern regions cook with olive oils and more hearty ingredients.  It was also important for her to note that Italians eat crusted breads and rolls vs white bread and butter.

The Holidays

In great detail, Aunt Elodia describes how important the Italian foods ties to the religious aspects of the holidays.

One sweet story, describes how in the Zampognari region of Abruzzi loudspeakers and carolers proclaim the onset of Advent in preparation of Christmas.  Shepherds come down from the mountains singing as they enter the town to spend the holidays with their families.  The townspeople would give them money and food to thank them for their songs.

As Christmas grows nearer,  the grocery stores began to host string figs, nuts, chestnuts, olives, dried and salted fish.

Many Italian-Americans celebrate Christmas eve with the seven fishes and assorted desserts.  Aunt Elodia mentions the order in which dishes are served and foods outside the Italian-American traditions.  The few that were new to me were eating eel at Christmas eve;  eating lentils on New Years day and eating tortellini during the Epiphany (1/6) or little Christmas.  Another was Patron Saints Day. It is celebrated like your birthday only on the feast day of your patron Saint.  I slightly remember my parents praying extra on mine and my brother’s patron saint days (apparently we needed that), but clearly missed out on the food part.  Hmph!?

Enjoy!

Every week, I will try to post a recipe from my Great Aunt’s cook book.  She was an amazing cook and person full of joy.

If your family has a unique Italian recipe, please share and we will post with you as author.  Having a HD picture is a big help.

Reference:

“I Became a Cook Out of Necessity!

Copyright 1977/revised 1987

Author: Elodia Presenza Tedeschi

Wimmer Brothers Press

 

 

Site Cover Image Explained Alberobello, Italy

Non-Millennial Live Home Page Image Trulli

by Maryanne

Alberobello, Bari, Italy, is where part of my family hails from.

Trullis

This quaint, unique town in Southern Italy, founded in the 11th century, is one of the most picturesque and amazing places I’ve ever visited and couldn’t be more Non-Millennial.

The buildings in the site’s cover image are known as Trullis.  Alberobello is the only place in the world where they exist.

These particular Trulli’s are iconic for the town.  If you search, you’ll see the similar pictures multiple times.

They also used to be the carriage house of my family.

In fact, the whole street from the home at the top of the hill and all the way down the street at one time were home to many of my family.  Some are still there.

Connection to Heritage

One of the things that is good and bad is how the connection to heritage is fading.

My grandparents immigrated to the US in the 1920s, and growing up we knew the story of their passage and reasons for coming to the US.

M1, 2 and 3 , all love Italy.   However, connecting to heritage is not a big part of their lives.

That’s good because it reduces stereo types and allows them to befriend people for their value.

It’s bad, because the story of each family adds understanding to the values they are raised with.

Since this blog is personal in many ways, it felt right to use an image that is both gorgeous, rare and related to who I am.

Visit Alberobello

Not that I’m part of their Department of Tourism, but if Italy is on your bucket list, after you visit the more known destinations (Rome, Venice, Milan, Florence, Capri, Napoli, Amalfi Coast, Tuscany, etc.) add Alberobello.   It will not disappoint.

In fact, I’m willing to suggest eliminate one of the destinations on your list and replace it with Alberobello.

The area is beautiful, the people warm and full of life and the food will make you think you’ve never eaten Italian food in your life.

It’s that good.

Do you think understanding heritage is a good thing?

Site Cover Image Explained Alberobello, Italy

Non-Millennial Live Home Page Image Trulli

by Maryanne

Alberobello, Bari, Italy, is where part of my family hails from.

Trullis

This quaint, unique town in Southern Italy, founded in the 11th century, is one of the most picturesque and amazing places I’ve ever visited and couldn’t be more Non-Millennial.

The buildings in the site’s cover image are known as Trullis.  Alberobello is the only place in the world where they exist.

These particular Trulli’s are iconic for the town.  If you search, you’ll see the similar pictures multiple times.

They also used to be the carriage house of my family.

In fact, the whole street from the home at the top of the hill and all the way down the street at one time were home to many of my family.  Some are still there.

Connection to Heritage

One of the things that is good and bad is how the connection to heritage is fading.

My grandparents immigrated to the US in the 1920s, and growing up we knew the story of their passage and reasons for coming to the US.

M1, 2 and 3 , all love Italy.   However, connecting to heritage is not a big part of their lives.

That’s good because it reduces stereo types and allows them to befriend people for their value.

It’s bad, because the story of each family adds understanding to the values they are raised with.

Since this blog is personal in many ways, it felt right to use an image that is both gorgeous, rare and related to who I am.

Visit Alberobello

Not that I’m part of their Department of Tourism, but if Italy is on your bucket list, after you visit the more known destinations (Rome, Venice, Milan, Florence, Capri, Napoli, Amalfi Coast, Tuscany, etc.) add Alberobello.   It will not disappoint.

In fact, I’m willing to suggest eliminate one of the destinations on your list and replace it with Alberobello.

The area is beautiful, the people warm and full of life and the food will make you think you’ve never eaten Italian food in your life.

It’s that good.

Do you think understanding heritage is a good thing?