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A MARIO BATALI RECIPE

FAVAS AND SUGAR SNAP PEAS

WITH POTATOES AND TARRAGON

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Ingredients

Serves 8 to 10 as a side dish

4 pounds fresh fava beans in the pod, shelled and peeled to yield 2 cups favas (see note)
2 pounds fresh sugar snap peas, strings removed
1 red onion, thinly sliced
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
4 new potatoes, peeled and very thinly sliced
2 tablespoons fresh tarragon leaves
2 tablespoons fresh marjoram leaves

 

Note: If the fava beans are young and tender, there is no need to peel them. If not, blanch the beans in a medium pot of boiling salted water for 30 seconds, just to loosen the skins. Drain, transfer to an ice bath to cool, and drain again. To peel the favas, pinch open the skin at one end of each bean and squeeze out the bean.

Directions

Favas have been around for longer than any other bean we know of today. And like many now-revered Italian ingredients, the fava bean was used in peasant cooking for centuries. Fresh, young fava beans are especially delicious served raw from their pods, with a sharp young cheese…(continue reading about favas here).

 

In a 14-inch skillet, combine the fava beans, sugar snap peas, onions, olive oil, and 3/4 cup hot water. Cook over medium-high heat, stirring regularly, until the beans and peas are bright green and still crisp, 5 to 7 minutes.

 

Season with salt and pepper to taste.

 

Add the sliced potatoes and cook for another 5 minutes. Add more salt and pepper as needed, cook for an additional 5 minutes, and remove from the heat. Add the herbs, stir thoroughly, and serve.

 

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