Fava Bean

Rich in proteins and starch, the fresh fava bean demands a meticulous preparation technique: double-podding. After being extracted from its cottony pod, it must be blanched for 30 seconds to soften its bitter and astringent fine outer skin, which is then removed manually (peeling). What remains is an emerald green core, with a buttery texture and a vegetal hazelnut taste, essential for spring stews or served raw with savory.