Ingredients:
- about 1- 1/2 lbs fresh fava beans
- salt, q.b. (“quanto basta” or “as much as you need”)
- fresh mint
- olive oil
- wine vinegar
Slice a purple onion and sprinkle with about 2 tsp salt. Let sit about 20 mins. Bring about 2 qts of salted water to a boil and drop in about 1 -1/2 lbs of fresh fava beans, cooking til al dente but not soft. Drain. Boil 5 or 6 potatoes (skins on) in salted water.
Peel when cool. Slice with a fork – or mash. Finely dice a generous handful of fresh mint. Mix potatoes, fava beans, onion and mint, adding olive oil and wine vinegar.
Adjust salt as needed (some already on the onion!) How much olive oil (extra virgin only, please!), vinegar, salt? Q.B. (“quanto basta”, ie, “as much as you need”).
*And if you don’t feel like cooking but have fresh fava beans? Just munch them with an aged pecorino (sheep’s milk cheese).
