1 pound fresh fava beans in their pods, the younger the better
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1 teaspoon picked rosemary
3 to 4 cloves chopped garlic
1/4 cup extra-virgin olive oil, plus more to finish
2 tablespoons water
1 lemon for after cooking
Fresh parsley, cotija cheese, and toasted pine nuts for garnish
Mix marinade ingredients together in a large bowl. Toss to coat the fava pods, then place them on the grill over medium-high heat. Grill favas for several minutes, until charred, then flip them over and char the other side, cooking until the pods seem about to open.
Remove pods from grill, return them to the mixing bowl, and squeeze the lemon over them. Toss the pods to coat. Check the seasoning, and add salt if necessary.
Place the pods on a serving platter, drizzle to taste with olive oil, and sprinkle the cheese and pine nuts on top. Serve hot or at room temperature; eat with your hands or with forks and knives, depending on how messy you want to get.
Hors D’oeuvres, Appetizer
Mother’s Day, Summer