No fruit or vegetable ushers in the season of late Spring and early Summer quite like the fava bean. Simply ask the denizens of southern Italy, where short-lived favas are a prized warm-weather favorite. There, the tender, creamy beans are frequently served in a delicate salad with buttery olive oil and nutty pecorino cheese. The traditional way of preparing favas is to shell and then blanch them to remove their tough outer skins — but if you're new to working with favas, you may want to stick with selecting young, thin-skinned pods, which require no blanching. Make the fava bean salad that suits you best when you read more
Fava Bean & Pecorino Salad Two Ways — Beginner and Expert
No fruit or vegetable ushers in the season of late Spring and early Summer quite like the fava bean.
