- 1 pound freshly shucked fava beans; roughly 3 1/2 cups (from about 3 pounds of pods)
- 1/2 teaspoon olive oil
- 1/4 lb thinly sliced prosciutto, roughly chopped
- 1 clove garlic, minced
- 1 1/2 cups heavy cream
- salt and freshly cracked black pepper to taste
- 1/4 lemon, squeezed (about 1–2 teaspoons)
- 2 tablespoons minced chives
To Cook and Peel the Fava Beans
- Bring a large pot of water to a boil and liberally season with salt. It should taste like the ocean. Prepare an ice bath and set aside. If the favas vary greatly in size, separate them into two piles: one larger and one smaller.
- Drop the larger favas into the boiling water first and allow to cook for about 90 seconds, then drop in the smaller beans. Cook for about 2 minutes longer, or until the beans are tender throughout (cook time will depend on their size so be sure to check).
- Drain the beans and immediately submerge in the ice bath. Once cool, strain, then remove the peel from each individual bean. After blanching, they should slip right off.
To Prepare the Dish
- Place the olive oil and prosciutto in a large saucepan over medium heat and sauté until the prosciutto has rendered down and crisped up, about 4 minutes. Pour out any fat in the pan so there is only 1 tsp remaining.
- Add in the garlic and sauté for 30 seconds, then pour in the cream. Bring up to a boil and allow the cream to reduce by half. Season to taste with salt and pepper.
- Add in the peeled fava beans and continue cooking for about 2 more minutes until the sauce has tightened up and the flavors have melded together. Squeeze the lemon in to brighten up the sauce, taste, and adjust the seasoning as needed. Garnish with chives and serve immediately, right out of the pan.
- Choose fava beans that are fresh looking, not too big, bright green and firm.
- Serving Size: 4