Tagliatelle with Broad Beans and Smoked Salmon

As the broad bean season draws to an end, with only one bed left to pick, I am revisiting a post from 6 years ago. It’s a recipe I return to every November, buying a packet of smoked salmon cooking pieces especially for this dish.

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What the Fava! The Broad bean glut is on. One week they look nice and petite, ready to be eaten raw with a chunk of Pecorino cheese. Blink, turn around, and suddenly they are huge and in plague proportions.

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Broad Beans or Fave have a fascinating history but none more so than for our local Italo- Australiani, many of whom migrated here in the 1950s, with broad beans sewn into the lining of their suitcases or hems of their coats.  Fava beans played a important role in the Sicilian tradition. When dried, roasted and blessed, they became lucky beans. Some believe that if you keep one in the pantry, there will always be food in the kitchen. Given the size of our broad bean crop, we will be very fortunati this month.

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I collected another basket load today and enlisted the help of young chef Daisy, who was happy to…

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7 thoughts on “Tagliatelle with Broad Beans and Smoked Salmon”

  1. I’m forever grateful to you for bringing to my attention the delight of growing and eating broad beans. I must have bookmarked this recipe in my head somewhere as it was the meal we enjoyed using broad beans from the garden this year, as well as making pesto.

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