Love it. Eating fava beans right out of the shell with a nibble of pecorino is one of my most precious springtime rituals. (And not just mine, obviously!) I love the idea of turning that iconic combination into someting a little more upscale.
So good! I never use a recipe but just blanch the fava, toss them in a food processor with some pine nuts and parmigiano and olive oil. Some basil if we have it. A little water sometimes to thin a bit. You can’t go wrong!
Love it. Eating fava beans right out of the shell with a nibble of pecorino is one of my most precious springtime rituals. (And not just mine, obviously!) I love the idea of turning that iconic combination into someting a little more upscale.
We're with you, Frank. Stefano was appalled when he learned that I planned to blanch the fava. But yes, it's nice to elevate them from time to time!
Just saw the favas out this weekend at the market-- the crostini are a brilliant idea....
A favorite spring treat!
I found some good looking fava at Eataly here in Boston (who knows where they flew from 😩) and we had a sort of fava pesto spread on crostini, with some pecorino. I can’t wait to get more.
Ooh the fava pesto spread sounds delicious!
So good! I never use a recipe but just blanch the fava, toss them in a food processor with some pine nuts and parmigiano and olive oil. Some basil if we have it. A little water sometimes to thin a bit. You can’t go wrong!
Stefano just came home yesterday with a fresh supply of fava. We'll give it a try!