Guess what popped up at my grocery store? Fava beans! I haven't seen these since our honeymoon to Greece and Italy!
The island of Santorini has recently officially received a "Protected Designation of Origin" for its famed fava bean from the EU, which is now designated as "fava Santorinis."
These guys are a labor of love, and here's why: Fava beans come in a rather large pod (6 inches or so) which only contain 3-4 beans per pod. They must be removed from the pod blanched, and then shelled again, as favas have a secondary skin protecting this yummo bean.
1 cups shelled fava beans (approx 1.25 lbs in pods)
2.5 oz parmesan cheese, shaved
Salt and pepper to taste
Remove the fava beans from the pods by blanching the beans for 3 minutes in boiling water to soften skin. Peel off outer skin.
Using a vegetable peeler, shave the parmesan into short strips. Combine the fava beans and parmesan in a bowl. Season with salt and pepper, to taste. Serve immediately and enjoy!