Fresh fava beans with ricotta salata from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner

  • fava beans
  • lemons
  • ricotta salata cheese
  • lemon marmalade

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lemon zest for lemon marmalade.

  • Breadcrumbs on July 09, 2011

    p. 24 I was excited to find this recipe that called for fresh favas. Unfortunately I didn’t have any Ricotta Salata in the fridge so we used Parmesan instead in this tasty dish that truly allows the freshness of the beans to shine. Prep couldn’t be easier. Beans a shucked and rinsed. In my case a par boil wasn’t necessary as the outer skin was super-tender . . . what a treat for these otherwise fussy beans! No peeling necessary, right into the bowl they went where they were dressed w a Lemon Vinaigrette made by whisking EVOO, lemon juice and lemon zest (unless you happen to have some of the lemon marmellata on hand that MB evidently carries in his store in NYC). Beans are tossed w the dressing, seasoned w S&P and topped w grated cheese. So simple but so delicious. The final dish far greater than the sum of its parts. I could easily have made a meal out of these alone. Happy to recommend this one

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