Information
Notes
It’s the Tuscans who are known as mangia fagioli, or bean eaters, but the Istrians eat their share as well. Perhaps both regions inherited a taste for legumes from the Etruscans, who civilized Tuscany and whose archaeological remains prove that they traveled in Istria. I like this salad for its harmony of textures, colors, and, of course, flavors.
Ingredients
- 1 pound fresh fava bean, shelled
- 1 pound fresh cranberry beans, shelled
- ½ small onion
- 2 bay leaves
- 1 small carrot, sliced
- 1 rib celery, cubed
- 1 pound large (about 14-20) shrimp, shelled except for the fantails, and deveined
- 3 tablespoons olive oil
- 3 tablespoons wine vinegar
- ¼ teaspoon salt
- Freshly ground pepper to taste
Directions
In two separate pans of boiling water, cook the beans until tender, about 4 and 8 minutes for the favas and cranberry beans, respectively. Drain and refresh the beans under cold running water, and remove the outer skins from the favas.
In a medium saucepan, boil the onion, bay leaves, carrot, and celery in 6 cups of water for 20 minutes. Add the shrimp and cook just until opaque throughout, about 1 minute. Remove and drain the shrimp and allow them to cool.
In a serving bowl, whisk together the olive oil, vinegar, and salt and pepper. Add the beans and shrimp, and toss to coat the solids thoroughly. Serve warm as an appetizer.