Open the pods and remove the beans. Blanch in salty, boiling water for one minute.
Drain and immediately place the blanched beans in an ice water bath for five minutes. Drain again.
Remove the outer skin of the beans by gently breaking open the skin and squeezing out the bright green fava bean.
I serve mine with fresh burrata, heirloom grape tomatoes, a drizzle of olive oil, a squeeze of fresh lemon juice, flaky sea salt and lots of freshly ground pepper.
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