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Although Hannibal Lecter immortalized them in film ("...and a nice Chee-anti."), fava beans are still not as commonly served on family dining tables as, say, lima beans or butter beans. However, more American chefs have taken them to heart and learned why so many Mediterranean cooks love them. If you've never tried fava beans, now is the time while they are in season.
Make sure you cook your fava beans within a few days because the natural sugar in them turns to starch. Once I've removed them from their velvety-thick pods, I enjoy incorporating fava beans in stews and soups or simply serving them with salt, black pepper, and drizzled extra virgin olive oil. Here is a simple method that will impress family or guests.
FAVA BEANS WITH PECORINO CURLS
Makes 4 to 6 servings
3 pounds fresh fava beans, shelled (about 3½ cups shelled beans)
1/3 cup extra-virgin olive oil (I prefer the Lucini brand.)
2 garlic cloves, finely chopped
½ teaspoon crushed red pepper
Salt and freshly ground black pepper
Large chunk of Tuscan Pecorino cheese, for the curls
1. Bring a large pot of lightly salted water to a boil. Add the beans and cook just until the skins loosen, about 1 minute. Drain and rinse under cold water. Peel the beans.
2. Heat the oil, garlic and red pepper in a medium skillet over medium-high heat until the garlic is softened but not browned, about 2 minutes. Add the beans and toss until heated through and coated with the oil, about 1 minute. Season to taste with salt and pepper.
3. Transfer to a serving bowl. Using a vegetable peeler, shave curls of the Pecorino cheese over the beans. Serve immediately.
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