Favas are one of summer’s sweetest pleasures. Similar to green beans, favas are only much larger with four to eight seeds inside. Their flavor has a hint of earthy bitterness similar to that of wild greens, and a sweetness like sweet peas.
In Italy, favas are not shucked from their pods or popped out of their delicate skins as they are in many American markets. Instead, they’re sold whole, shucked at home and eaten raw with young pecorino cheese. When left to mature on their stalks, favas can develop a leathery skin that does need to be removed. To appreciate favas at their most perfect, eat them at the beginning of the season. That is, right now.