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.