FAVA (BROAD BEANS)
Very few vegetables are as versatile as the Fava Bean. Early in the season they can be plucked from their skin and eaten with Pecorino Cheese as they do in Italy. Fresh Fava has a sweet taste and goes well with fresh herbs, lemon juice, leafy greens and mild cheese such as mozzarella. Also good in purees, soups, casseroles, risottos and frittata. Dry Fava makes an excellent winter staple.
Shell all the fresh beans but the very youngest and steam for 5 minutes, and then toss with olives and butter. Enjoy!