FAVA BEANS (broad beans)
Ideal temp: 32-40℉
Keep fresh, unshelled fava beans in a plastic or paper bag in the refrigerator. Shell right before using. Storage life: 10-14 days.
To shell, pull off the top and "unzip" the seam of the bean pod. Open the pod and remove the beans. Before eating, you must remove the waxy outer coating: blanch them in boiling water for 30 seconds, and then transfer to an ice bath to stop the cooking process. The coating will slip right off. You can also cook and eat them in the pod like edamame!
Spread or "pesto"
Warm or cold bean salads
Scafata (Italian fava bean & veggie stew)
Asparagus, pea, prosciutto salad
Pasta dishes (Pasta e fagioli)
Spring veggie risotto
Chicken or fish over bed of favas/spring veggies
Steamed in pod with lemon and salt
Raw with feta, Pecorino, or other sheep's milk cheese
pairs well with:
Burrata, Ricotta, Feta, Parmesan, Pecorino Romano, cream, yogurt, buttermilk, pork, sausage, chicken, salmon, shrimp, rabbit, anchovy, eggs, peas, pea shoots, baby spinach, watercress, mȃche, chard, cucumber, asparagus, artichoke hearts, fennel, garlic scapes, tomato, garlic, onion, chiles, lemon, capers, olives, vinegars (red wine, apple cider), olive oil, chicken stock, couscous, rice, pasta dishes, pita bread, crusty bread, pine nuts, walnuts, pistachios, basil, parsley, dill, mint