2 pounds of favas in the shell (about 2 cups)
1 bunch of red radishes
1/2 tablespoon good unsalted butter
2 tablespoons flavorful extra virgin olive oil
High quality large crystal sea salt (Maldon) or kosher salt
Fresh ground pepper
Bring a 3 quart pot of water to a boil.
While the water comes to a boil, slit the fava pods and remove the beans.
When the water is boiling add the favas and blanch briefly (large favas about 60 seconds, little ones for 30 seconds). Drain the beans and immerse in cold water to arrest the cooking.
Use a thumbnail to break the skin of the bean a little and then “pinch” the bean to eject it from the skin. Place the beans in a bowl and set aside.
Stem the radishes and use a sharp knife to cut off the ends so they are flat. Slice the radishes into coins. If the favas are small, slice the radishes 1/8 inch thick. For larger favas, cut the radish coins about 1/4 inch thick.
Heat 2 pans over low to medium heat. When the pans are hot, add the butter to one and oil to the other. When the fats are hot (butter melts and oil shimmers) and the radishes to the butter and the favas to the oil.
Cook gently to just heat through the vegetables. When they are warm through, turn up the heat under the favas to high and when they start to sizzle add the radishes, tossing to mix. Remove from the heat and season with a dusting of pepper and a generous sprinkling of salt. Serve right away.
Variations: A clove of garlic can be cooked into the oil to season the favas, shreds of sage are also a nice touch, but go lightly. This is dish about subtlety, both in flavor and color. The dish is a lovely contrast of pale green and red, almost pink.
SOURCE: Chef Andrew Cohen, Chef in Residence, Monterey Bay Certified Farmers Markets