My Fava-rite Beans!

By Katie Barreira

Even in their dried and canned forms, favas are, in my opinion, the most underutilized of beans. But the real treat is a fresh fava. I found them at the market on Saturday morning and there went my weekend, but it was so worth it!

My first restaurant job was at a Tuscan establishment just outside of Boston known for its ciccheti, the Italian version of small plates. One of their most beloved seasonal offerings was a simple salad of creamy favas and sharp pecorino cheese, both ingredients nutty and toothsome.

Back in the kitchen, it was difficult not to shove down spoonfuls of the stuff…that was until the day I had to prep the buggers! Of course I still ate plenty, but was sure to thoroughly chew every bite.

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Fava and Young Pecorino Salad
2 pounds whole fava beans (about 2 cups shelled)
6 ounces young pecorino Romano cheese, cut in ¼-inch cubes
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar or lemon juice
Salt and pepper

1. String and shell beans (see shelling peas). Cook shelled beans in a large pot of boiling water for 2 minutes. Drain and immerse in ice water bath or run under cold water to stop cooking. Pinch skin to remove each bright green fava bean from its waxy casing.
2. Toss prepared favas with cheese, olive oil and vinegar. Season to taste with salt and pepper. Serve chilled. Serves 4 to 6

Serving Tip: Served in small shallow bowls, this salad makes a great bar snack for parties and can be made a day ahead.

Ingredient Wise: Young Pecorino - Most pecorino (Italian sheep’s milk cheese) that you’ll find in the grocery store is well-aged, with a texture similar to that of Parmigiano-Reggiano, a hard, dry and granular grating cheese. For this salad, go for a younger pecorino; with less time to dry, an adolescent pecorino will have a firm, but supple and less gritty texture. Cacio di Roma is one of my favorites. If you can’t find a young pecorino, opt for Grana Padano, Manchego or Gouda.

Edamame-Style Grilled Favas
Leave all that prep to the eaters; hungry fingers will make fast work of these smoky, BBQ-coated beans. Eaten much like the sushi starter of steamed edamame, just rip into the cottony pod, remove the beans and then (here’s the extra step) squeeze to pop the vibrant green fava from its grey-green skin right into your mouth!

Method: Toss whole favas with EVOO and BBQ seasoning. Place bean pods directly on grill grates over medium-high heat. Cook until lightly charred on both sides, about 7 minutes total. Serve hot.

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