Abruzzo Fava Beans on Toast

In Montone, a tiny comune in Mosciano Sant’Angelo, Abruzzo, Italy our host gave us fresh “broad” or fava beans. We looked up how to prepare them. Enio suggested just with salt and olive oil and fresh bread. We had toasted bread from our restaurant dinner the night before (we took it home). A YouTube video suggested mashing them with lemon juice, lemon zest, salt, olive oil, and chopped mint. 

We didn’t have a masher here, so we dressed them as they were with those ingredients  we served them on toasted bread and packaged toasts  - yum!

To prepare the beans, remove the beans from the long pods. Cook the beans in their outer pods for five minutes in boiling salted water. Drain the beans quickly and plunge into very cold water. Shell them - they will be bright green and split into two. Rinse and drain and dry on a paper towel. Dress. So good for you!

Country-Style Ribs BBQ Sauce

I always loved this sauce for country-style ribs. I made it per the recipe below, and marinated the parboiled country-style ribs overnight in a Ziploc bag. We then grilled them on the outside grill - often for a large crowd.

On Saturday, I used the sauce on several racks of pork ribs I cooked in the Instant Pot (with one can of beer) for 30 minutes with an instant release. I prefer the Costco pre-rubbed/seasoned ribs (bought in packs of two 14-18-inch racks). 

I curled the ribs (no sauce yet) into the pot on a silicone sling. I was afraid there were too many ribs, but they cooked beautifully in 30 minutes. They didn't fall off the bone easily, but I planned to finish cooking them under the broiler. I generously doused them with sauce and broiled them until the sauce was deeply colored - maybe 5 minutes. Watch closely, as you don't want it to burn.

SAUCE:

Saute:

• 1 cup (2 cups) chopped onion and 1 clove (2-4 cloves) minced garlic in about 1/4 c. oil until soft and golden.:

Add:

• 1-8 oz can tomato sauce (or 1-15 oz can)
• 1/2 cup water (or 1 cup)
• 1/4 cup packed brown sugar (or 1/2 cup)
• 1/4 cup lemon juice (or 1/2 cup)
• 2 T Worcestershire sauce (or 4 T)
• 2 T prepared mustard (or 4 T)
• 1 tsp. celery seed and table salt (or 2 tsp. each)
• 1/4 tsp .pepper (or 1/2 tsp.)

Simmer for 15 minutes or longer but do not burn!

You can multiply the ingredients by 2 (as above) or 4 or more and can this hot sauce in pint jars for 15 minutes. It's great to have on hand.

Rib Sauce

 SAUCE: 

Saute:

• 1 cup (2 cups) chopped onion and 1 clove (2-4 cloves) minced garlic in about 1/4 c. oil until soft and golden.:

Add:

• 1-8 oz can tomato sauce (or 1-15 oz can)
• 1/2 cup water (or 1 cup)
• 1/4 cup packed brown sugar (or 1/2 cup)
• 1/4 cup lemon juice (or 1/2 cup)
• 2 T Worcestershire sauce (or 4 T)
• 2 T prepared mustard (or 4 T)
• 1 tsp. celery seed and table salt (or 2 tsp. each)
• 1/4 tsp .pepper (or 1/2 tsp.)

Simmer for 15 minutes or longer but do not burn!

You can multiply the ingredients by 2 (as above) or 4 or more and can this hot sauce in pint jars for 15 minutes. It's great to have on hand.

Buona Pasqua 2026

 

Easter in Cottonwood Bend was delightful this year with the Opgenorths and Busses. Julie made a yummy Colomba Pasquale (Easter Dove Bread) from King Arthur Flour and Sue made a delicious ricotta cheesecake from a relatively new Italian cookbook, Italian American Forever: Classic Recipes for Everything You Want to Eat: A Cookbook.

Gerry made his lasagna (on this blog) and I made Agnello Cacio e Uova - lamb shanks (also on this blog.)