Serves 6 - 8
From Saveur Arpil 2007 Recipe by Meredith Heuer
At the time I am putting the recipes together I don’t know how many favas are going into your share this week, so you will have to adjust accordingly. Or save this recipe for another week. I think we will have favas for a while. This recipe looks like it would be fun for a casual Sunday afternoon get together, maybe Mother’s Day?
2 lbs rinsed and dried Whole Fava Pods
2-3 TB Extra Virgin Olive Oil
Prepare a charcoal grill. Meanwhile, toss fava pods with oil in a large bowl. Season to taste with salt and toss again. Grill favas in a single layer over hot coals. They should sizzle and may smoke a bit, but don’t let them flare up. Grill until bold black blisters appear on the grill side, 3 to 4 minutes, then turn them over and grill 2 to 4 minutes more. Pile favas onto a platter and let cool for a few minutes. To eat, pry open pods, pop out beans, you may or may not need to pinch off the skin. I find when the favas are this young it often isn’t necessary, but it is simple enough, just squeeze out tender little fava. Lick your oily, salty fingertips; it’s part of the dish. Serve with radishes, sheep’s milk cheese and slices of salami or prosciutto, if you like.