I know I said that I find the task of preparing fava beans to be overly fussy, but I’ve found a way that makes it easy. Graciously agree to let a girlfriend come over on a Saturday to make lunch together, and hope that she arrives with a bright little bowl of favas that have already been shucked, boiled, and individually peeled. (Thanks, girlfriend!) If she goes on to introduce you to a gorgeous recipe like this one, that’s just icing on the cake.
This is the second fava recipe I’ve posted on this site and both of them are for bruschetta. (The other bruschetta topping is a rich fava and arugula pesto.) Is this a coincidence? I think not. Continue reading