Good morning lovelies!
Funny word: burpee.
…I promise this is related to the title recipe…
It was doing one of these a couple weeks ago that I managed to pop a bone out of place in my wrist and give myself tendonitis.
Something I haven’t really mentioned to you is that I am working on getting more fit. I’ve been feeling sluggish, heavy, and generally poo-poo about my physical self lately so instead of whining that I can’t fit into my old jeans – read: any pants that I own – I decided to do something about it.
I started doing vinyasa yoga and working out to Jillian Michaels who is scary as shit but super funny and ripped and beautiful and wicked. I’ve also modified my diet slightly to ensure stellar weight loss and muscle tonage… And you know what? It’s been working.
Or it was working, anyhow. Right up until I decided to do a face plant in the living room while doing a burpee. What? You don’t know what a burpee is? Look here.
Apparently I have zero hand, eye, foot, life coordination and as my arms were stretched right up in the air, while trying to be graceful and fluid, I kicked my legs back and essentially fell from 4 feet. I caught myself in a plank position (think kind of like a pushup) and thought I was pretty rad for not smashing my face into the hardwood floor… Until a couple days later and my wrist started to swell and become extremely painful.
After a trip to the doctor, I ended up this past Friday at a physiotherapy office only to find out I had jammed my wrist and elbow right out of a socket and flared up all the tendons. Oops. And as things seemed to get only worse and worse, ended up getting an X-ray to see if the area is fractured. No results yet.
They always say you should check with your doctor about starting a new fitness program – I think that’s sound advice, given my current predicament. Oh yeah, and don’t fall from four feet. Dummy.
Another funny word: Gnudi.
…see I told you it was related.. kind of.
Ricotta gnudi is wonderful. It’s like gnocchi but with ricotta cheese instead of potato and it has the exact properties of everything I love to eat – it’s rich, savory, cheewy, soft, and best of all, cheesy.
While we were at the Moss Street Market this past weekend, I stumbled – and let’s be honest, knowing my balance and coordination (as mentioned above), I did really stumble – upon fresh fava beans. I thought these little Spring treats would be long gone as the Summer months have been getting hotter and hotter but alas! there they were. Fresh, at one stand, and ripe for the picking.
I quickly gathered up as many as my arms could hold and asked John to pay the man. And holy hell in a bucket – I am so glad he did. Fresh fava beans (aka broad beans) are simple enough to prepare but they are a lot of work. Kind of like exercise – it’s not a ton of fun to do at the time, but it’s so worth it in the end.
And this time, paired up with some from scratch ricotta gnudi and fresh tomato sauce – I was a happy, happy lady.
Scratch Ricotta Gnudi with Fresh Fava Beans
Yield 4 servings
- 4 Lb Fresh Fava Beans (in their pods).
- 2 28 Oz. Cans of Diced Tomatoes or a few Lbs of Fresh Tomatoes, roughly chopped.
- 1 Large Carrot, finely chopped.
- 1 Onion, diced.
- 1 Large Stick of Celery, chopped.
- 3 Cloves of Garlic, finely chopped.
- Handful of Fresh Italian Herbs (basil, oregano, thyme, sage, parsley etc...), roughly torn or 1 Tbsp dried.
- 1/2 C Dry White Wine.
- 1 Lb (approx 1 C?) Fresh Ricotta Cheese, drained in a fine sieve for at least 30 minutes.
- 3/4 C Flour + Extra for dusting.
- 2 Large Pastured Eggs.
- Handful of Finely Grated Parmesan Cheese.
- Pinch of Nutmeg.
- Sea Salt & Fresh Cracked Black Pepper to taste.
- Extra Virgin Olive Oil or Butter.
- Begin by making your tomato sauce - click here for instructions on how to do this.Next, whisk the eggs in a large mixing bowl until frothy. Add the ricotta and mix well. Now add the flour, parmesan, nutmeg, salt and pepper, combine, and then cover and allow dough to chill at least 1 hour.As that chills, prepare the fava beans. This does take a bit of time but it's very easy. Snap off the top end of the bean and gently peel off the seam (like peas). Then gently wiggle your fingers inside to open the pod. Pop out the beans and discard the shells to the compost.
- Now here's the time consuming part: the beans are tricky and have a second shell. You'll need to bring a large pot of water to a boil, dump the beans in, boil for about 30 seconds to loosen the second casing and then immediately drain and run cold water over the beans to stop the cooking process and maintain the brilliant green color. Now you can carefully made a tear in the outer coating near the "bum" of the bean (when you see them you'll know what I mean) and just gently pinch the bean out of it's casing. Tada! Bright green broad beans! Again, discard the shell. Set beautiful beans aside.
- Once the dough is chilled, remove from the fridge and pour some flour into a bowl or rimmed baking sheet. Gently toss a 1-2" ball or log of dough in the flour to coat, shaking off the excess. As you do this, bring a pot of salted water to a low boil.
- Once the dough is tossed in the flour and the water is gently boiling, carefully place a slotted spoonful or two of balls into the water. Allow to simmer 3 to 4 minutes or until balls float to the top of the water. Remove with the slotted spoon and place on a plate to drain.
- Heat the olive oil or melt the butter over medium heat. Once hot, toss in the prepared fava beans along with the boiled gnudi and saute for a few minutes on each side until heated through.
- Serve with some fresh tomato sauce.
Please tell me your most embarrassing stories! My ego needs a boost… stupid burpees.