Notes: This is a great dish in the early spring. Fava beans are usually sold whole in the pod. You should be able to squeeze the pod lightly and feel the beans inside; look for ones that are full (it is very easy to pick up pods, take them home, and then find that they only have one bean in them). Try to pick out the smaller and more tender ones; you should feel free to open one and try it.
This recipe is also great with peas and green beans.
Ingredients: 1 pound freshly shelled fava beans
1 bunch fresh mint
1/2 bunch arugula
Juice of at least 1 lemon
4 tablespoons olive oil
Salt and pepper
1/4 pound pecorino cheese
4 slices good rustic bread (grilled or toasted)
Instructions:
1.Bring a pot of very salty water to boil. Add fava beans and cook for about 2 minutes. Taste one; it should still have a slight bite to it. When done, remove and cool in ice water or under running cold water. (The cold water stops the cooking.) If beans are bigger than your thumbnail, peel off the skin after cooking; it is tough and will taint the flavor.
2.Wash and dry mint and arugula. In a bowl, combine fava beans, mint leaves, and arugula. Add juice of 1 lemon, olive oil, and a pinch of salt and pepper. Shave half of the pecorino onto a cutting board and reserve. Shave remaining pecorino, chop, add to fava bean mixture, and toss. Taste and adjust seasoning with more lemon juice or olive oil.
3.Serve immediately atop toasted or grilled bread. Top with reserved shaved pecorino.
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