Ingredients

The following ingredients have 1 Servings
  • 2 lbs fava beans (in the pod)
  • 2 tablespoons olive oil
  • shallot, finely diced
  • pepper
  • 1/4 cup veggie broth or chicken stock or water
  • lemon zest
  • lemon juice
  • salt to taste
  • fresh mint
  • Ricotta Salata- or sub pecorino
  • Drizzle of olive oil

Instruction

  • Shuck the fava beans.
  • Bring a small pot of salted water to a boil. Blanch the fava beans for 15- 20 seconds, then drain and place in ice water.
  • Remove the tough outer peel of the large and medium-sized fava beans, leaving the tiny beans as they are. You will end up with roughly 2 cups. (Allow 20 minutes for this)  Tip: you could do this ahead and refrigerate until close to serving time.
  • In a skillet, heat 2 tablespoons olive oil, over medium heat. Add the shallot and pepper and saute 3-4 mins, lowering heat to medium-low- cooking until shallots are tender and golden.
  • Add the fava beans and saute 1 minute. Add the broth and bring to gentle simmer for 3-4 minutes, until fava beans are just tender.  Season with lemon zest, a squeeze of lemon juice and salt to taste.  Balance the lemon and salt to your liking.
  • Finish the dish with freshly torn mint leaves and shaved cheese.
  • Serve warm or at room temp.