Fresh, buttery fava beans are rich on their own, but when served with salty prosciutto and a touch of cream, they skyrocket to a whole new level.
Fava beans, also known to many as broad beans. Soft and creamy with a nutty, fresh flavor, favas have become one of my favorite veggies of the season. In fact, I love them so much, this year I planted a few in my garden. They’ve sprouted up into tall, healthy stalks, and (fingers crossed) if the pesky aphids don’t take them down first, I’ll have a lovely harvest in a few weeks.
But, you guys, favas harbor a dirty little secret: They’re a total pain in the neck to prep. First they need to be shucked out of the pod like peas, then each individual bean needs to be peeled as well.
It’s truly a labor of love, and the process can actually be pretty zen, even therapeutic, if you let it. Favas are rich and buttery on their own, but when paired with salty, funky prosciutto and a touch of cream, they’re absolutely ethereal.Print