Ingredients: |
Ingredients: 12 oz English peas in pods (frozen or fresh work just fine)
12 oz fava beans in pods
2 Tbsps olive oil
1 clove garlic, chopped
Coarse salt
1/3 lb phyllo dough, defrosted
4 Tbsps unsalted butter, melted
¼ lb prosciutto, thinly sliced
6 eggs
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Directions: |
Directions:1. Shell: Pop peas from their pods; set aside. Strip fava beans from their pods, dropping the beans into a small saucepan. Cover with cold water, bring to boil and simmer, 1 minute. Drain and rinse in cool water. Pop bright green favas from their pale skins. Tumble beans back into the saucepan. Pour in olive oil, sprinkle with garlic. Cook over medium-low heat 5 minutes. Add peas and cook until tender, another 5 minutes. Season lightly with salt. Set aside.
2. Fold: Line a baking pan with parchment paper; set aside. Unroll one 12 x 18-inch sheet of phyllo dough. Brush with melted butter. Fold the long way into a 6 x 18-inch rectangle. Brush with butter. Fold in thirds, creating a 6 x 6-inch square. Brush again.
3. Fill: Slide pastry square onto a small concave plate, to prevent filling from fleeing. Settle one slice of prosciutto on the square. Scoop on 1/6 pea mixture, pushing peas into an O-shaped next. Crack 1 egg into a cup, pour egg into nest. Sprinkle lightly with salt.
4. Finish: Brush edges of pastry with water. Bring the 4 points of the square up to meet in the center, pyramid style. Press edges closed. Brush with butter. Slide onto baking pan. Repeat, shaping 6 pyramids. Slide pan into a 400-degree oven and bake until golden brown outside and just set inside, 10 – 11 minutes. Enjoy hot. |
This recipe for Green Eggs and Ham-Recipe/Day #40 is from