Looking for new ideas for fresh favas. I buy lovely fresh, young (they don't need shelling!) favas, de-podded even. They are one of my favourites, and generally I do them with a bit of pancetta and mint. Just wondering if anyone has any other good suggestions? Thinking of making up a besara, which is an egyptian preparation of ground fresh fava (think green houmous), but before I do, thought I'd give you picklers a go at it!
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.