Fava Beans with Crème Fraîche and Mint

Ingredients for Fava Beans with Crème Fraîche and Mint

• 900g fava beans in the pod

• 120ml crème fraîche

• 2 tablespoons extra virgin olive oil

• Sale kosher e pepe nero macinato fresco

• 1/3 cup mint leaf chiffonade

• Finely grated zest of 1 lemon

To prepare the favas, split open the pods and remove the beans. Meanwhile, bring a saucepan filled with salted water to a boil over high heat. Place a bowl filled with ice water near your stove top. Drop the beans into the boiling water and cook for 3 minutes (this is longer than most recipes instruct because the beans are not cooked again). Drain the beans and quickly plunge them into the ice water. With your fingernail, pierce the skin of each bean near one end and squeeze the bean gently to pop free of the skin. Don't worry if the beans separate into halves. You should have about 475ml beans.

In a bowl, whisk together the crème fraîche, olive oil, and salt and pepper to taste. Add the fava beans, mint leaves, and lemon zest and toss to combine. Cover and refrigerate for at least 30 minutes or up to 2 hours before serving to chill and allow the flavours to meld.

Taste and adjust the seasoning with salt and pepper before serving. Serve chilled.

Avvertenza

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