Sunday, May 31, 2009
Parmesan-Crusted Fava Beans
We love fava beans, but the laborious shelling often deters us from actually dealing with them, especially on a weeknight. Enter this ingenious idea passed along to us from several of our friends at the Riverdog farm stand: blanch the pods and broil them with garlic and parmesan, rendering the entire vegetable edible! So if you love fava beans but have a mortal dread of shelling, try this (or get some therapy).
1 lb fava beans, tough strings removed
2 tablespoons olive oil
3 cloves garlic, roughly chopped
1/4 cup grated parmesan or asiago cheese
Blanch the fava beans for 5 minutes in plenty of boiling water, then drain and transfer to a large pan (or cast-iron skillet). Toss with the oil, garlic, pepper and salt, transfer to the oven and broil for 5 minutes, or until burnt spots appear. Flip, top with the cheese, return to oven, and remove when cheese is bubbly and browning. Eat pods and all, keeping an eye out for any tough strings that you may have missed.