Fresh Favas

So, I want to know - did you like the fresh favas?  I thought they were incredible!  I sauteed them in olive oil and garlic and sprinkled some fleur de sel on them afterwards.

What did you do with your favas?

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Hey there. If you haven't

Hey there. If you haven't cracked open your fava beans yet, use this amazing recipe from the NY Times, based on something by Mario Batail: Grilled Whole Fava Beans! NOTE: I am doing the "broiler/oven" version here. These come out like giant edamame, and there's no tiresome peeling of the inner skin off of each little beany.

Take a sturdy lightweight pan. Wash n dry the WHOLE beans in their funky Godzilla pods. Put in the pan and toss with lots of rough-grained salt (ie Kosher, fleur de sel, etc), pepper, and (optional) other seasoning of your choice (I used some Penzy's chili powder). Toss lots and use more salt n pepper than you think you will need.

Put uncovered, under the broiler, in your oven. Wait about 10 minutes, then check. If the skin has started to blister, great, that's what you want. Use tongs to turn over and put em back under until the pods are all blistery and soft (usually another 10 minutes or so). Take out and cover the pan with some foil and let it steam to itself for another 5 minutes or so.

Take out of the pan with tongs--the pods will be oily and floppy, and a few wonderfully-seasoned individual beans may pop out. You can unpod them into a dish, or just pick them up like giant edamame and just pull them out with your teeth. LOVE THESE. Best of all you can prepare these while doing Other Stuff in the kitchen. Leftover podded beans make great salad toss-ins also!

You can also do these on a grill, sans pan.

I sauteed ours with two

I sauteed ours with two chopped cloves of garlic, half of a shallot chopped and olive oil and then tossed them with 1/2 pd. of linguine and two tablespoons of basil pesto. Grated parm on top and served with a light white wine from Argentina (grape was similar to a sauvignon blanc).