This recipe, from Everyday Greens: Home Cooking from Greens, the Celebrated Vegetarian Restaurant (Scribner, 2003) by Annie Somerville, is one of our favorite ways to prepare fresh favas.
- 1 1⁄2 lb. shelled fresh favas (4–5 cups) from 5–6 lbs. unshelled favas
- 4-6 tbsp. fruity extra-virgin olive oil
- Freshly ground black pepper
- 1⁄2 tsp. fresh lemon juice
- 15-20 thin slices crisp, toasted baguette (optional)
- 8-10 leaves fresh mint, sliced into thin ribbons (optional)
- 15-20 shavings pecorino (optional)
- Bring a medium pot of salted water to a boil over high heat. Add favas and cook until bright green, 1–2 minutes. Drain favas, rinse under cold running water, and drain again. Peel favas (see Getting to the Good Part of Favas) and discard skins.
- Heat 4 tbsp. of the oil in a medium saucepan over medium-low heat. Add favas and a pinch each of salt and pepper. Cook, stirring often and adding a little water to keep beans moist, if necessary, until favas are tender, about 5 minutes.
- Purée favas in a food processor until smooth. Transfer to a bowl and season to taste with lemon juice, salt, and pepper.
- To serve fava purée on toasted baguette slices, brush toasts with remaining olive oil, then spread with some purée. Garnish fava purée with mint and/or pecorino, if you like.