About the Recipe
I do volunteer work at the farmers market, collecting extra produce at the end of the market for those in need of food. I often go home with some food myself. When I get produce that isn't in my regular repertoire, I have the opportunity to search for recipes, combining elements I think will taste best. And that's the story of these sautéed fava beans
Ingredients
2 lbs fava beans (in the pod) 2 1/2 cups if shelled
1 tablespoons olive oil
shallot, finely diced
pepper
1/4 cup veggie broth or chicken stock or water
lemon zest
lemon juice
salt to taste - not needed if you use broth
fresh mint
Ricotta Salata- or sub pecorino or use gluten free parmasean - I like V
iolife
Drizzle of olive oil
Preparation
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.
Bring a small pot of salted water to a boil.
Leave in ice water for about 5 minutes to make them easier to peel
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 1/3 cups. (Allow 20 minutes for this) Â
Tip: you could do this ahead and refrigerate until close to serving time. Or you can buy them frozen or at the farmers market shelled.
In a skillet, heat 1 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 sautee 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. Â
Finish the dish with freshly torn mint leaves and shaved cheese.
Serve warm or at room temp.