Wednesday, April 27, 2011

Fava Beans, They're Back!

If fresh asparagus doesn't prove it's Spring, then the Favas will. So much work yet with so much reward, they are definitely labor intensive but worth it. You will need at least a handful of bean pods per person because of the low yield. First, remove the beans from the big pods and quickly blanch them in boiling water, next plunge them in ice water to quickly cool them and preserve the bright green color. The next step is to pinch the beans so that the skins come off. The cooked and cleaned beans are now ready to eat in your favorite recipes. I like them best with a very good olive oil, fresh cracked pepper and sea salt on warm grilled crostini, a little shaved Parmesan to finish. This is a top ten favorite.

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