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Young fava beans in their long, plump, furry pods are one of the delights of spring, and they’ve become much more common recently.
Fresh favas, blanched and peeled
Start looking for them in March at farmers markets. As the season progresses, the beans mature and their outer skin grows tougher. As long as the bean inside is tender and not mealy or crunch, they’re good.
Some people lack a certain enzyme and cannot digest raw favas. The condition is hereditary and occurs in individuals of Mediterranean ancestry.
Arrange the soppressata around the outer rim of a serving plate.
In a medium bowl, toss together the favas, Pepato, and olive oil.
Season with salt and pepper and place in the center of the serving plate. Enjoy right away.
Cooking
If you have an option, use Legacy blueberries in this voluptuous risotto. Legacy berries have brighter floral top notes. They also have more acidity than other varieties, making them ideal ...
Recipe
Inspiration for this yummy Potato Mushroom Tart comes from two sources. First, Evelyn Cheatham, executive director of Worth Our Weight, had a sweet little café named Tweet's on the edge ...
Sauces & Condiments
I developed this suave sauce originally to go with seared foie gras, which I served over apples sautéed in butter, something I rarely do these days, as Sonoma Foie ...
