I'm pretty sure this will be the shortest thing that I have ever written.
So, you got your fava beans — your raw fava beans. Since they are not terribly young favas (which I like to keep intact) you extract the beans from their outer layer of skin.
Toss them together with a good extra virgin olive oil, a good bit of chopped hard Italian cheese, salt and freshly ground pepper. On the cheese, I use genuino Romano (produced only in Rome, and not in great quantity) for this salad, but it is difficult to find, and so any good Romano-style cheese that you enjoy should do.
And I am finished scribbling now.
Oh, wait. An extremely hard-to-please associate of mine went positively pazzo over this absurdly simple salad. Just sayin.
6 comments:
I appreciate the simplicity. But would it kill a person to add some chopped basil, diced fresh tomato and a few juliennes or red onion?
Okay. Yes. I'll make it. Could you send some fresh fava beans ASAP?
Fred: None of your suggestions would kill a person, no. I like it this way, okay. Besides, my small brain can only handle a certain number of ingredients at once.
Claudia: Thems was the last favas, sorry. Maybe next year.
We love fava beans. When they are fresh this is a perfect way to eat them. When they are dried I make them as a sauce for macaroni. Belissimo!
So that's how fava beans look like fresh...by the time they reached here, they have already been turned into fried, crispy and salted snack, which is quite tasty too!
I like, I like, but finding fresh fava beans is not that easy. Put me on your list with Claudia.
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