Fava beans with anchovies, garlic, and tomatoes, are a phenomenal quartet of flavors and texture. In the United States, fava beans are at their peak in the month of July, so don’t miss the opportunity to try these fresh flavors of Italy wherever you are.
Ingredients
- •.9 kilogram (2 pounds) fava beans in the pods
- •Salt
- •30-45 ml (2-3 tablespoons) olive oil
- •2-3 garlic cloves, peeled and smashed
- •2 anchovy filets, chopped
- •30 ml (2 tablespoons) tomato paste
- •Parmigiano reggiano, as needed for grating
Preparation
Remove favas from pods and discard pods. Boil favas in salted water for 5 minutes then rinse to cool. Remove outer skins from beans and discard.
In a skillet over medium heat, heat olive oil, garlic cloves, and chopped anchovies. Cook these until soft enough to mash garlic with a fork. Mix in tomato paste and cook 1 minute more. Add fava beans and toss gently. Top with grated cheese.
