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.
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.