Recipe from: A Spasso per L’Italia (By Ai Yonezawa)
While fava beans got a bad rep as the choice of side dish for a snobbish cannibal ever since Dr. Lector so eloquently described to agent Starling how he dealt with a census taker who apparently had asked one too many questions, I have a much fonder (and socially acceptable) memory of eating these beans at family dinner table – Fumbling hot beans freshly cooked off the pot, managing to break a black seam and pop it out of the skin, then simply dipping in a bit of salt to eat it one by one… Yum.
But perhaps the joy of eating them is even more amplified by the fact that these beans with perfect green hue would also mark the arrival of warm seasons. Whenever I come across fresh pods of fava beans piled up in the produce section of a local grocery store, the scene evokes such a happy pleasant feeling that it leaves me excited and giggly as well as extremely prone to impulse purchase.
This year I was determined to make this fava bean dish my sister wouldn’t stop talking about for months without actually giving me the recipe. My persistence paid off, however – I finally got my hands on the secret formula to try out myself. And now I am completely hooked. Continue reading