Was at market this past Saturday, and saw the cutest little girl walking around with a huge pod af fava beans in her hand. She took me to our neighbouring stand, to show me where she got them. I was excited to get my hands on fresh favas, as my friend Sam is a huge fan, and I have heard great things from people who have tried her fava dip. Here is my own creation, I hope you try it out and let me know what you think!
The sauteed favas and confit garlic.
1 cup fresh, shelled fava beans
2 cloves garlic (I used confit garlic, well worth making a batch of this and storing it in the oil for use)
3 Tsp. garlic oil, or any vegetable oil
1 Tbs. bacon fat, or butter
1 Tbs. smoked salt
1/4 cup bacon, guanciale, ham, etc. (I used some fat from the roasted skin of a smoked ham)
Smoked ham skin, pan roasted in my cast iron. Trimmed off, and used the fat.
- Blanch the favas for 3 minutes, and shock in cold water before pealing off the outer shell.
- Heat oil and fat in a pan, add garlic and brown.
- Add beans and remove from heat, and cover for a few minutes to further soften the beans.
- Add to a blender with the pork, and blend.
- Eat room temperature, on grilled or toasted baguette.
The favas and the ham fat.