If you’ve followed this blog through a summer or two, you know how much we like fresh fava beans. I picked up a batch at the farmers market this other day, peeled them, and seasoned them with a little extra virgin olive oil, lemon zest, and salt and pepper. Since the grill was already flaming, I put the mix in a cast iron skillet on the grill – it took just a few minutes to soften them a bit and allow the olive oil and lemon to add a little zest. We piled them on a cracker with a thin slice of ricotta salata to enjoy with a pre-dinner glass of wine. Easy, breezy and delicious.
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