INGREDIENTS:
2 pounds of favas in the shell (about 2 cups peeled) 1 bunch of red radishes, tops and “tails” removed ½-1 tablespoon good unsalted butter 2 tablespoon flavorful extra virgin olive oil High quality large crystal sea salt or kosher salt to taste Fresh ground pepper to taste
METHOD:
Bring a 3 qt. pot of water to a boil.
While the water comes to a boil, slit the fava pods and remove the beans.
When the water is boiling add the favas and blanch briefly (large favas about 60 second, little ones for 30 seconds).
Drain the beans and immerse in cold water to arrest the cooking.
Use a thumbnail to break the skin of the bean a little and then “pinch” the bean to eject it from the skin. Place the beans in a bowl and set aside.
Stem the radishes and use a sharp knife to cut off the ends so they are flat. Slice the radishes into coins. If the favas are small, slice the radishes 1/8” thick. For larger favas, cut the radish coins around ¼” thick. This is so the tastes and textures of each remain compatible.
Heat 2 pans over low to medium heat. When the pans are hot, add the butter to one and oil to the other. When the fats are hot (butter melts and oil shimmers) add the radishes to the butter and the favas to the oil.
Cook gently to just cook through/heat the vegetables.
When they are warm through, turn up the heat under the favas to high and when they start to sizzle add the radishes, tossing to mix. Remove from the heat and season with a dusting of pepper and a generous sprinkling of salt. Serve right away.
Chef’s Tips and Notes: A clove of garlic can be cooked into the oil to season the favas, shreds of sage are also a nice touch, but go lightly. This is dish about subtlety, both in flavor and color. The dish is a lovely contrast of pale green and red, almost pink.
When it comes to peeling favas, I frequently do it at some time other than before dinner. If I am watching a movie at home, reading a book, I will shell the beans then and bag them for later use. Enlisting the help of children is a great way to get favas done, and enlisting the help of younger children is a great way to get them interested in vegetables. I have often found the kids will at least try something they normally wouldn’t if they had a hand in its creation.
Serves: 4
Source: Chef Andrew E Cohen
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