FAVA BEANS GRILLED TWO WAYS
Until the summer share of my CSA arrived, fava beans didn't even hit my culinary radar. A few pods later, however, and I am obsessed! The color alone is inspiration enough to slog through the prep to expose the darling kidney shaped bounty inside its long velvety house. Paired with pancetta in spaghetti, on top of a ricotta slathered piece of bruschetta, or in Suzanne Goin's delicious Halibut with Fingerlings, Fava Beans, Meyer Lemon and Savory Crème Fraîche, these adorable broad beans rock.
Nota bene: Frozen fava beans work fabulously if the goal is to skip the process of shelling or have a large crowd to feed. If using frozen favas, rinse beans under hot water to defrost and dry before removing the outer skin of the bean. Trader Joe's sells frozen fava beans. During the summer months, fresh fava beans may be found at farmer's markets. The process of shelling takes time, but the beans have a striking green pop of color.
1. Place a ridged pan or cast iron skillet over high heat on the stove for 5 minutes.
2. In a large bowl, toss fava beans in 1/2 teaspoon olive oil and pour into pan. Immediately lower the heat to medium. Allow beans to cook and get slightly charred, stirring frequently to avoid burning. This will only take a few minutes, so stand by. If your pan is small, you may need to do this in two batches as you want the beans to lay in the pan in a single layer.
3. Once beans have been cooked to your liking, place them in a bowl and toss with Garlic Scape Pesto or Chile-Garlic Oil and sprinkle with sea salt flakes.
TO MAKE CHILE-GARLIC OIL
1. Combine the chopped pepper and garlic slices with the olive oil in a small saucepan. Simmer over low heat until the garlic begins to get darker. Remove from heat.