Look here at these fava beans I saw at Dean and Deluca. Spring is really, truly here. I would take this basket of favas and sit down at this sun-dappled table outside a rambling Tuscan villa, shelling the beans and when that was done, I would call my friends and say, hey, come over.
fava beans on display at D+D, left. A villa in Tuscany, left
We would toss the favas with a nutty pecorino, some torn mint and grassy olive oil. We would break big loaves of bread and few bottles of wine and spend the afternoon here, at this long table under the shade. We might get hungry again, so we make crostini with the leftovers. I’ll tell you the recipes after the break.
That’s what I thought about when I saw these fava beans at Dean and Deluca.
recipes:
visit saveur.com
visit brooklynfarmhouse.com
visit deandeluca.com
Fava beans are a terrific spring vegetable. Though shelling them can be time consuming, it can also be therapeutic. We like them served on crostini with Parmigiano-Reggiano, a little olive oil and lemon zest.