Recipe courtesy of “Molto Batali” (Ecco, 2011).
- 4 pounds fresh fava beans in the pod, shelled and peeled to yield 2 cups favas (see Note)
- 2 pounds fresh sugar snap peas, strings removed
- 1 red onion, thinly sliced
- 1/2 cup extra virgin olive oil
- Salt and freshly ground black pepper
- 4 new potatoes, peeled and very thinly sliced
- 2 tablespoons fresh tarragon leaves
- 2 tablespoons fresh marjoram
In a 14-inch skillet, combine the fava beans, sugar snap peas, onions, olive oil and 3/4 cup hot water. Cook over medium-high heat, stirring regularly, until the beans and peas are bright green and still crisp, 5 to 7 minutes. Season with salt and pepper to taste.
Add the sliced potatoes and cook for another 5 minutes. Add more salt and pepper as needed, cook for an additional 5 minutes, and remove from the heat. Add the herbs, stir thoroughly and serve.
Note: If the fava beans are young and tender, there is no need to peel them. If not, blanch the beans in a medium pot of boiling salted water for 30 seconds, just to loosen the skins. Drain, transfer to an ice bath to cool, and drain again. To peel the favas, pinch open the skin at one end of each bean and squeeze out the bean.
Serves 8 as a side dish.
Per serving: 264 calories; 14 g fat (2 g saturated fat; 48 percent calories from fat); 29 g carbohydrates; 0 mg cholesterol; 294 mg sodium; 8 g protein; 7 g fiber.