Fresh ricotta with fava beans and herbs
Fava beans are phenomenal when they are in season. Which explains why you will find them included in virtually every Italian meal in the early spring months. One of the simple recipes that underline the versatility of the produce is fresh ricotta with fava beans and herbs. A tasty mixture that can be served on toast as a crostino antipasto. Folded into warm, freshly boiled pasta as a variation over pasta and beans. Or served like other bean salads such as fava and bacon as a sidedish with meat. In any case the combo is utterly delicious.
300 g fava beans
200 g ricotta
olive oil, salt and pepper
Shell and boil fava beans for about 5 minutes
Mix ricotta with olive oil until smooth
Add the juice of one lemon, chopped fresh mint, salt and pepper to taste.
Mix the fresh ricotta with fava beans and served cold or as a sauce for pasta