Fava Perfetto is so good, I can’t even tell you. I often serve it as an appetizer, with grissini (skinny, hard bread sticks). I’ve also served it on crostini (toasted bread slices). But what really gets me jazzed is my latest discovery: for breakfast. Seriously. I toast a sourdough english muffin, butter that slightly, then slather on the Fava Perfetto. It is one of the best things I’ve ever eaten for breakfast. And y’all, I eat breakfast. While it isn’t a dish one can just whip up in a jiffy, it is worth the time and effort.
Anyhoo, I’m trying to eat Favas as often as possible right now, since they’re in their all-too-brief season. And please don’t be deterred by the high price of Favas at the grocery store (or at farmers’ markets). Just do like me, and go find yourself a good ethnic market. At my local grocery store, Favas cost $3.99 per pound. Ouch! At the ethnic market? 89¢. I kid you not. My goal is to make a giant batch of Fava Perfetto and freeze it in small portions so that I’ll be able to eat it all summer. So far, I’ve not been successful. That seems to be because each time I make a big bowl of the delicious concoction, we eat it all in a couple of days. Oh, Fava Bean! How do I love thee!
Back to the task at hand… Here’s what you’ll need:
Fava Beans, Olive Oil, Lemon Juice, Garlic, Parmesan Cheese, Fresh Basil, Salt & Pepper (the last 3 ingredients are not pictured)
Remove the Favas from their pods, and discard the pods. This takes a while, so be sure to set aside some time.
Boil some water in a saucepan. You only need enough to cover the Favas. Once the water reaches a boil, add the de-podded Favas. Cook for 5 minutes. Then drain, rinse in cold water and set aside to cool. (At this point, you may refrigerate the Favas. Just be sure to use the beans in the next day or two.)
Once cooled, shell the Favas (and discard the shells). I wish I could tell you a secret to make this easy, but the truth is, you just pinch the skin and pop out the beautiful, green Fava. Again, this is time-consuming. But it’s also meditative and calming. I’m all for calm, yo.
Once shelled, place the cooked Favas in the bowl of a food processor. Add all remaining ingredients and process until smooth and creamy. Taste for seasoning and adjust as you deem necessary. (Salt? Pepper? Lemon? Whatever! If you think it needs more, add it.)
That’s it! You’ve now got a bowl of summer goodness before you. I recommend sharing. But if you just can’t help but hoard the stuff, by all means, go ahead. You’ve earned it. And don’t forget to try a little Fava Perfetto at breakfast. Let me know what you think.
Here’s the printable…
- 2.5 lbs. Fava Beans – in Pods (Yields approximately 3 c. Fava Beans)
- 4 T. Olive Oil
- 3 T. Fresh Lemon Juice
- 1 clove Garlic, peeled
- 3 T. Grated Parmesan Cheese
- 1/4 t. Salt (or to taste)
- 1/4 t. Ground Pepper (or to taste)
- 5 Large Basil Leaves
- Remove the Favas from their pods. Discard pods.
- Boil some water in a saucepan. You only need enough to cover the Favas. Once the water reaches a boil, add the de-podded Favas. Cook for 5 minutes. Then drain, rinse in cold water and set aside to cool.
- Once cooled, shell the Favas. Discard shells.
- Once shelled, place the cooked Favas in the bowl of a food processor. Add all remaining ingredients and process until smooth and creamy. Taste for seasoning and adjust as you deem necessary.
- Place in a bowl and serve with grissini or crostini. Alternatively, use as a breakfast bread spread.