This is a simple way to enjoy fava beans. It makes for a nice appetizer and also a nice lunch for yourself (so you get to eat the all the favas). You can sub the ricotta for cottage cheese, puréed until smooth; farmer cheese; fromage blanc; mashed tofu; or even quark. Some black olives are good here, they add a briny note as well as a visual counterpoint. Serve with some good bread, toasted or lightly grilled.
1 c shelled fava beans, membranes removed
1 c ricotta cheese
salt and pepper, to taste
2 – 3 T extra-virgin olive oil
black, pitted olives, halved, optional
3 – 4 T fresh, chopped herb(s), or ver finely chopped greens
1. Cook favas in (lightly salted) boiling water for 4 – 5 minutes. Drain, cool in an icy water bath, then drain again.
2. Put ricotta on a serving plate or shallow bowl (like a pasta bowl). Season with salt and pepper. Drizzle with olive oil. Scatter over fava beans, olives if using, and chopped herb(s).