April 8, 2013


Spring Has Sprung


Me new favorite-pureed fava beans. After shelling, slip them out of their little pods and boil for about two minutes. Drain, add a tad of whipping cream, salt and pepper and give it a whirl in the food processor or with a hand held blender. We ate it topped with seared scallops. Next up I’ll be filling ravioli.

I love spring!

Cook With Panini Girl In Lucca-Autumn In Tuscany

4 thoughts on “Spring Has Sprung

  1. Wow Janie! You could do so much with this wonderful puree. I would mix it through spaghetti, like I do most things! What do you think? xx

  2. Any tips on shelling the fava beans??

    • Kelsey-after you take the beans out of their shell put them into boiling water for less than a minute-drain them and then it’s a lot easier to slip the skin off.

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