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Canned or thawed frozen favas can be sauteed with a mixture of seasonal vegetables and served over pasta.
In a blender or food processor, puree the favas with a small amount of mushroom or vegetable stock, olive oil, and fresh minced garlic.
Paula Wolfert, a well-known cookbook author and culinarian, likes to use very small, fresh favas in a raw Spanish fava gazpacho with sherry-soaked raisins.
Favas can be found in dried form and in canned form but, most chefs agree, fresh beans are really the only way to go.
Maselli calls favas an "ancient" ingredient and flinches at the suggestion that they could be considered trendy.
He currently is serving an appetizer of pureed favas on grilled bruschetta.
Food writers say favas need a long soaking and many hours of cooking.
The taste of fresh favas stewed or simmered is somewhere between that of peas and lima beans.
Favas are mostly self-fertile but can be cross-pollinated by insects.
Fresh favas are quite perishable; the pods mold and turn black quickly, and the beans in the pods also mold readily.
The sauteed vegetable dish pairs favas with the smoky flavor of Jerusalem artichokes.