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Lana Mihajlović a Sarah Thompson
hace meses (editado)
Level:
Sous Chef
Este es el aspecto de la “Pihtije od boba” (terrina de habas) una vez en la mesa.
Colocadas en platos hondos, cortadas en pequeños dados y acabadas con un sencillo aliño de pimentón molido ligeramente frito y aceite. Sin decoración ni reinterpretación, sólo el plato tal y como se ha servido siempre.
La textura es delicada pero firme, el sabor sutil y terroso, y el aceite de pimentón hace lo que mejor sabe hacer: calentar todo sin opacar la base. Es un plato que no pide atención, pero la recompensa.
Tradicional, humilde y profundamente regional. Esta es una de esas comidas que cuenta su historia en voz baja, a través de la textura y la temperatura en lugar de un condimento audaz.Level:
Sous Chef
This is how “Pihtije od boba” (fava bean terrine) look once they reach the table.
Set in deep plates, cut into small cubes, and finished with a simple dressing of gently fried ground paprika and oil. No decoration, no reinterpretation, just the dish as it has always been served.
The texture is delicate but firm, the flavour subtle and earthy, and the paprika oil does what it does best: it warms everything up without overpowering the base. It’s a dish that doesn’t ask for attention, but rewards it.
Traditional, humble, and deeply regional. This is one of those foods that tells its story quietly, through texture and temperature rather than bold seasoning.Recipe as requested by dear Sarah @empressdalekhotmail-com
Fava Bean Terrine (Serbian Pihtije od Boba)
Ingredients
500 g dried fava beans
1 small potato
1 small onion
2–3 cloves garlic
Salt, to taste
Ground black pepper
1 bay leaf (optional)
Water
For serving (traditional topping):
Vegetable oil
Ground sweet paprika
Garlic (finely chopped or crushed)
Method
1. Soaking the beans
Rinse the fava beans and soak them in cold water for at least 12 hours, preferably overnight. Discard the soaking water.
2. First boil
Place the beans in a pot, cover with fresh cold water, and boil for 10–15 minutes. Discard this water to improve digestibility.
3. Main cooking
Add fresh water again, then add the peeled potato (cut into large chunks), the onion (quartered), and the bay leaf. Simmer over low heat until the beans are completely soft, about 60–90 minutes.
4. Puréeing
Remove the bay leaf. Blend the beans and potato using an immersion blender or pass through a food mill until smooth and thick.
5. Seasoning
Add the crushed or finely chopped garlic, salt, and black pepper to taste. Return briefly to the heat (2–3 minutes), stirring to combine the flavors.
6. Setting the terrine
Pour the hot mixture into deep plates or molds. Let cool at room temperature, then refrigerate for at least 4 hours, preferably overnight, until fully set.
Serving
Before serving, gently heat the oil, add the ground paprika (do not let it burn, the pepper can be spicy if you like), and spoon it over the terrine. Add extra garlic if desired.
Tips
For a firmer texture, reduce the amount of water during the final cooking stage.
For an extra-smooth finish, pass the purée through a fine sieve.
Traducido del inglés
Antonio Salvador Moreno Carretero, Jorge González Vidal y2 más4 Comentarios-
Level:
Executive Chef
Como siempre digo lo sencillo, te llena el alma
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Level:
Sous Chef
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Oooh pleaswe share the recipe!!
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Level:
Sous Chef
@empressdalekhotmail-com I put the recipe in the post 😘
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