Method
Shell the fava beans, and discard pods. Drop beans into rapidly boiling salted water and cook for 1-2 minutes. Drain and immediately plunge into ice water.
Drain again and remove tough outer skin from each bean. They will slide off easily.
Put shelled beans into a bowl and sprinkle with a drizzle of top quality olive oil, a a squirt of lemon juice from one quarter of the lemon, freshly ground pepper and salt to taste. Pile onto a crusty slice of Italian farmhouse bread. Serve with slices of cheese on the side, and, for those who love tang, put lemon wedges on the side.
In Italy, around Rome, you will see people snack on beans with just a slice of pecorino. Be sure they are young beans, however.
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