If you know me by now, you probably realize that usually when I break into French in the title, I’m apprehensive that my readers with delicate palates (Frugal) might choose to skip the post 🙂 Linguini is a grabber as are fava beans. It’s the oeufs de cabillaud fume or smoked cod eggs that might bring on the “bleahs!” for some. But if you’ve read this far, in for a penny….
This recipe, in the June French Saveurs, called for smoked mullet eggs but my fishmonger didn’t have any so I substituted the cod. These eggs, usually mullet, are used in the Greek specialty, tarama which is another delicious use for them.
I’m fairly new to fava beans, called feve her in France. I find the inner husk fascinating, and fun to remove.
Such an appetizing green! Squeeze a few out of the shell, add salt and munch!
If you can’t find smoked cod/mullet eggs or have an aversion, substitute smoked salmon. The recipe is very good!
Linguini with Fava Beans and Oeufs de Cabillaud Fume
2 lbs fava beans, unshelled, about 2 cups shelled
3/4 cup cream
Zest from one lemon, grated
1lb linguini
Olive oil
Salt and pepper
4-5 ounces smoked cod/mullet eggs, thinly sliced
Blanch the fava beans for 3 minutes, drain and rinse with cold water. Remove the inner bean from the white hull by squeezing with thumb and index finger. Set aside.
Warm the cream in a sauce pan, remove from the flame and add the zest. Set aside.
Cook the linguini, drain, return to pot, add a glug of olive oil, the beans and the cream. Cook for 2 minutes, then stir in the cod egg slices. Serve immediately.
Wine suggestion: Bourgogne Aligote
No bleahs here :)…. Looks delicious!
Thank you Tessa 🙂
Mmmm what a wonderful combination, love the flavours going on here, I have a home smoked cods roe in the freezer that would be perfect for this.
Cheers
Marcus
You are so inspiring Marcus. I’d like to try to smoke my own cod roe.
I love tarama and broad beans – I’ve just never thought of serving them with pasta. Good thinking.
Thank you Roger.
Looks great, hard to get smoked roe here but worth a try. Love favas, but a lot of work…
They are a lot of work. The first time, I removed the hull before cooking. This time after. It’s much easier.
I love taramasalata and broad beans too – how delicious!
Thank you Dog 🙂
I love fava beans too. Isn’t it weirdly fun to squeeze the beans out of their inner husks? This looks really good. What a great way to use smoked cod roe!
Thank you Daisy. The squeezing is the best part 🙂
So much fun! It’s kind of sad though how many fava beans you actually get after all that shelling though!
Oi! I’ve never tried them but I certainly don’t have a delicate pallate – you’ve got a mean streak, Rosemary :D. It does look divine. Linguine is my favourite pasta 😀
Frugal, cherie, no mean streak. Thank you 🙂
Hah ok, I’ll take your word for it.
Read the recipe for the duck breast with beans 🙂
Beautiful and did you know, I hadn´t realised that broad beans were fava beans?! That was a lot of podding you did to get that plateful….in Spain we don´t skin the pods and often we eat the outer shell too! Gorgeous plate of pasata 🙂
Thank you Chica. I didn’t know that broad beans equaled favas either. Thanks 🙂
Pasta, of course, not pasata!
🙂
That’s the perfect spring pasta!
Thank you Greg.