Fava Beans with Prosciutto, Mint & Garlic

Fava Beans with Prosciutto, Mint & Garlic
Photo by Scott Phillips


  • 1-½ lb. fresh fava beans in the pod, shelled and peeled to yield 1 scant cup of favas
  • 8 large mint leaves, finely chopped (to yield 2 to 3 tsp.)
  • 2 Tbs. minced prosciutto (I use domestic)
  • ½ tsp. balsamic vinegar
  • 2 Tbs. extra-virgin olive oil
  • 1 tsp. minced garlic
  • ½ tsp. coarse salt; more to taste

To parboil fava beans, you’ll need just four basic kitchen tools: a medium-large pot (like a Dutch oven or soup pot, 4-quart capacity is fine), a large work bowl, a mesh strainer, and a clean dishtowel or two. Fill the pot with 2 quarts water and 1 Tbs. coarse salt and bring it to a boil. Fill th...

View full recipe at Fine Cooking


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