Well after several searches I found the recipe I am attaching. After I figured out that you have to peel them one from the pod, and you boil them...Then you peel off the outer shell from each bean. I hope all that work is worth the bean!
Fresh Fava Bean and Pecorino Cheese Salad
Fava beans are a spring favorite in southern and central Italy. This salad, adapted from Patricia Wells' Trattoria (William Morrow 1993) is popular as a starter or as part of an antipasto spread. If you can only find a hard grating pecorino, use a soft goat cheese. If there are leftovers, saute the beans and cheese with a little oil in a small skillet. They are fragrant and delicious as a warm appetizer.
Makes 8 to 12 servings
2 pounds fresh unshelled fava beans (about 2 cups shelled beans)
3 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried leaf oregano
3 tablespoons fresh flat-leaf parsley leaves, snipped with scissors
1/8 teaspoon crushed red peppers (hot red pepper flakes), or to taste
8 ounces soft sheep's milk cheese such as a pecorino or a soft fresh goat's milk cheese, cut in small cubes
Salt and freshly ground black pepper to taste
In a medium bowl, combine all ingredients, and toss to blend. Taste for seasoning.
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I have to say this sound pretty good I believe I will make this tomorrow.
Poppy has been staying with her grandmother Paloma. I spent a few days in the hospital, but Im ok now.
I hope all will come out and see us. I will post a list of the events I'm doing this summer.
Blessings all and keep safe... Wear heavy leather when picking black berries or cutting cane!
In you service,
Kelley

