In today’s Seasonal Pantry, which you can read here, I talk about one of the season’s fleeting treats, fresh fava beans. In that column I offer two recipes, Spring Caprese and A Simple Spring Risotto, and promise to post links to some of my other favorite ways to enjoy favas, which you’ll find below, followed by another simple but really yummy spring dish.
Strozzapreti Primavera, with favas, carrots, fennel, asparagus, artichoke hearts, mint & creme fraiche
Oven-Roasted Asparagus with Shallot-Fava Vinaigrette
Pasta with Fresh Favas, Sheep Milk Ricotta, Lemon Zest & Green Peppercorns
Spring Ragout with White Polenta
Orecchietta with Fresh Favas & Goat Cheese
Blanched Favas with Sopressata & Pepato • Serves 4 to 6
If you don’t want to use sopressatta in this simple spring appetizer, consider using Bellwether’s sheep ricotta instead. To do so, simply omit the sopressatta, put the ricotta in the center of a low bowl or small plate and spoon the young favas, after they are dressed, over it.
- 2 pounds young favas
- about 6 ounces very thinly sliced sopressatta
- 1 tablespoons best-quality local olive oil
- Kosher salt
- Black pepper in a mill
- 3 ounces Bellwether Pepato
- Shell the favas, blanched them for about 90 seconds in boiling salted water, refresh in cool water and peel. Put in a medium bowl and set aside.
- Arrange the sopressatta on a flat serving plate.
- Add the olive oil to the bowl with the favas, season with salt and pepper and toss lightly.
- Use a vegetable peeler to shave the cheese into curls. Add about half the curls to the favas, toss gently and mound in the center of the platter with the sopressatta.
- Scatter the remaining curls of cheese on top of the meat and cheese and serve immediately.
