Sautéed Fava Beans, Black Olives, and Ricotta Salata with A L'Olivier Garlic & Thyme Infused Oil
Young beans can be used without slipping the skins. Look for pods that are more green than brown and not too heavy or swollen. They are younger and more tender. If you find them in the freezer section at your market, stock up!
1 lb small fava beans in the pod = 1 cup shelled
¼ cup ricotta salata or feta, diced
¼ cup Niçoise olives
1 tablespoon A L’Olivier Garlic & Thyme Infused Extra Virgin Olive Oil
Sea salt and freshly milled black pepper to taste
To prep the beans: tear off the stem end of the pod and pull the string down to open the pods. Blanch the beans in boiling, lightly salted water for a minute then refresh in ice water.
Heat a pan on high heat, without adding any oil. Add the fava beans. Drop the heat to low. Sauté over low heat for 5 minutes.
Tip them into a serving bowl and stir in the olives and the cheese. Toss with the Garlic & Thyme Olive Oil.
Season to taste with sea salt and pepper.