Barley and Fava Beans

Before you ask, no, there isn't a better name for it; and no, I have no idea what ethnicity it ought to be. I made it up a couple of years ago and make it a little differently each time. It makes a fantastic lunch with some pressed dates and white cheese.

Vidalia onions are sweeter than most other onions, and make an absolutely beautiful flavor when sautéed. They play very nicely off the buttery fava beans and the rough barley, and add a certain grandeur to the whole ensemble.

INGREDIENTS:

• 1 lb. dry fava beans, reconstituted
• 1 lb. barley
• 6 cups chicken broth
• 2 vidalia onions, sliced
  
• 2-3 tbsp. butter or schmaltz
  
• 3 tbsp. capers, chopped
• 3 tbsp. lemon juice
  
• 1 tin flat anchovy fillets, chopped
• Freshly ground pepper to taste
  

DIRECTIONS:

1. Reconstitute the fava beans by whatever method suits you best. (I usually throw beans in the slow-cooker on high for 4-6 hours.)
2. Rinse the barley and place in a pot with the broth. Bring to a boil, then allow to simmer, covered, for 45-60 minutes or until all the broth is absorbed.
3. Meanwhile, heat the butter or schmaltz in a deep nonstick pan. Once hot, add the onions.
4. Sauté the onions over medium-high heat.
5. When the onions begin to soften, add the chopped anchovies. Continue to sauté.
6. Add the capers and black pepper when the onions begin to brown.
7. When the onions have caramelized, add the fava beans and combine thoroughly, mashing slightly if necessary.
8. Mix in the lemon juice and allow to cook on medium heat for several minutes.
9. Add the onion-bean mixture to the barley and combine thoroughly.

Serve warm with feta cheese or other soft brined cheese (such as chêvre or Tek-Süt) and pressed dates or other dried fruit. Also good with olives. Makes an outstanding carry-in lunch.

Tuna Puttanesca

Easy, fast, cheap. Vaguely charming. Far be it from me, of course, to make a joke about puttanesca sauce being aptly named. (I'm too classy for that.) But once you realize how easy this is, you'll feel bad about having paid $18 for it at some fancy place in the North End.

INGREDIENTS:

• 1 can (3 oz.) tomato paste
• 2 oz. anchovy paste (or 1 tin flat anchovy fillets)
• 2 oz. capers
• 6 oz. kalamata olives (without pits if possible)
  
• 3 cans chunk white tuna
• 1 large can crushed tomatoes
• 2 tbsp. crushed garlic
• Red pepper flakes
• 3 tbsp. olive oil
• 1 lb. linguini, cooked al dente
  

DIRECTIONS:

1. Heat the olive oil in a saucepan over medium-high heat.
2. Add the anchovy paste or anchovy fillets. If fillets are used, crush them with the back of a wooden spoon as they sauté.
3. Add in the garlic. Let the garlic and anchovies sauté for just a minute (they cook fast).
4. Add in the tomato paste, blending with a spatula. Allow to cook for a minute.
5. Mix in tunafish and red pepper; let cook another minute or two.
6. Add everything else; reduce heat to medium-low and let simmer for about 10 minutes.

Serve over pasta with grated parmesan.

PAIRINGS: Use a spicy wine with high tannins. A sufficiently ripe Cabernet Sauvignon is ideal. (Caution: unripe Cabernet Sauvignon tastes like the runoff from a Tabasco Sauce factory.)