This is a simple but rich spring recipe that combines the earthy quality of morels with the bright sweetness of broad beans (favas). Small broad beans don't need to be individually peeled; if you're using larger ones or older ones (with brownish papery pods), blanch the shelled beans in boiling water for about a minute, then grasp them by the furrowed ends and slip them out of their skins.
- 3 lb. small fresh fava beans in the pod
- Salt, to taste
- 3 tbsp. extra-virgin olive oil
- 12-15 fresh medium morels, cleaned and halved or quartered lengthwise
- 1 tbsp. creme fraiche
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