Christopher Albrecht, Executive Chef • Eno Terra, Kingston

To me, the fava bean is a sure sign of spring. Although it requires an effort to release it from its pod, the fava bean is well worth the time.

1 1/2 pounds fava beans, shelled
5 tablespoons shelled hazelnuts, lightly toasted and cooled
2 1/2 tablespoons oil (hazelnut or olive)
Freshly ground black pepper, to taste
Salt, to taste
2–3 small radishes*, sliced thin
1 tablespoon chervil, chopped
1 tablespoon parsley, chopped
1 teaspoon tarragon, chopped
Lemon juice
2 tablespoons extra-virgin olive oil
Pecorino cheese (or any sharp cheese, preferably sheep’s-milk)
Prosciutto di Parma (or San Daniele, preferred)

Bring a large pot of salted water to a boil and cook the fava beans until they are tender, depends on size but usually 3–5 minutes. When tender, remove them from the boiling water and shock them in ice water. Then slip off the tough outer skin.

Combine the toasted hazelnuts and the 2 1/2 tablespoons oil in a food processor and pulse until a coarse paste; season with salt and freshly ground pepper.

Slice the radishes. Add to fava beans and stir. Add the herbs and hazelnut paste, salt, and pepper. Stir.

Serving suggestion: Serve over thinly sliced prosciutto. Add a slice of Pecorino cheese

Drizzle with extra-virgin olive oil and a squeeze of fresh lemon.
(Serves 4 as an appetizer.)