2 : 1/ lb Fresh Fava Beans, in the pod
3 : tb Olive Oil
2 : ts Slivered Garlic
2 : oz Pancetta Cut Into Tiny Dice,
-about : -about 1/3 cup
3/4 : lb Medium Size Shelled Shrimp
1 : pn (Big) Red Chile Flakes
1 : tb Chopped Fresh Savory <<Or>>
2 : tb Chopped Fresh Basil
1/2 : c Ripe Tomato, seeded, diced
2 : ts Grated Lemon Zest
8 : oz Dry Orecchiette Pasta,,
-cooked : -cooked al dente
Rich : Rich Chicken, Shellfish Or
-Vegetable : -Vegetable Stock, if desired
Salt : Salt And Freshly Ground
-Pepper : -Pepper
14: Place on prepared baking sheet
0: *NOTE: Original recipe used 1/4 C vegetable oil
1:
2:
3: I cut it back **NOTE: Original recipe used caraway seed
4:
5:
6: I changed it and used the fennel seed Preheat oven to 350 deg F (180 deg C)
7: In small bowl, soak currants in warm water
8: Grease baking sheet
9: In mixing bowl, stir together whole wheat flour, all-purpose flour, baking powder, baking soda and salt
10: Drain currants and add to bowl
11: Stir in water, honey, oil and caraway seeds just until dry ingredients are moistened
12: Knead with floured hands until smooth, about 1 min
13: Shape into 7" circle
15: Cut large X about 1/4" deep on top; sprinkle with sugar
16: Bake for about 1 hr or until toothpicks inserted in center comes out clean
17: Makes a 9" circular loaf
18: Serving size is 1/8th
19: Soaking currants cleans and plumps them up, making them juicier in recipes
20: This has an absolutely incredible flavor!! I don't like caraway so I subbed the fennel and it was wonderful
21: Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie
22: com> NOTES : Cal 292
23: 1, Fat 2
24: 2g, Carb 63
25: 8g, Fib 6
26: 4g, Pro 8
27: 4g, Sod 520mg, CFF 6
28: 5%
29: Recipe by: The Lactose-Free Family Cookbook, Jan Main Posted to Digest eat-lf
30: v097
31: n069 by Reggie Dwork <reggie@reggie
32: com> on Mar 13, 1997