Although I was first truly introduced to them in Italy, the lovely fava bean is wordly in all senses of the word.  Burgeoning natively in Asia and North Africa, and found in gardens just about everywhere else, the fava (or broad bean) serves as a tender, meaty bean that can be transformed into all sorts of loveliness.  I first tucked into them as a part of a simple appetizer in Orvieto, Italy.  We had started going to this restaurant in town that we referred to lovingly as “The Italian Pottery Barn” – aside from the menu outside and the screamingly tasty smells coming from the kitchen, one would think that they were shopping for glassware and rustic furniture over a delicious bite.  This dish, comprised of creamy fava beans slathered over crisp toast and topped with curls of pecorino romano, was the perfect opening to some of the most gorgeous farm-fresh meals I’ve eaten in Orvieto.  I remember the first time I tried these babies, my friend told me that she would never try them because typically people with fava bean allergies tend to die the very first time they tried them. She explained that she didn’t want to take a chance, all the while I nodded my head as I tucked in to the most perfect fava bean puree dressed with fruity, local olive oil. Her loss – more for me.

This recipe is sometimes served rather chunkily, but I first had it as a smooth, almost hummus-like spread.  Some folks make it with a heavy kick of garlic or basil, but the way I had it, the seasonings were mild, allowing the fava beans to shine.  The best thing you can do is get the tastiest olive oil to drizzle, your favorite bread for toast points (I love a good ciabatta) and the most savory, nutty pecorino you can find.  Then, with a minimal amount of cooking, you can relish in the the joy of the fabulous fava bean.