Prep time: 30 minutes
Cook time: 17 minutes
Serves 8 to 10 Recipe from "Molto Batali" (Ecco, $29.99, 336 pages) by Mario Batali.
Note: If the fava beans are young and tender, no need to peel them. Otherwise, blanch the beans in a medium pot of boiling salted water 30 seconds to loosen skins. Drain, transfer to an ice bath to cool and drain again. To peel the favas, pinch open the skin at one end of each bean and squeeze out the bean.
4 pounds fresh fava beans in the pod, shelled and peeled to yield 2 cups favas (see note above)
2 pounds fresh sugar snap peas, strings removed
1 red onion, thinly sliced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 new potatoes, peeled and very thinly sliced
2 tablespoons fresh tarragon leaves
2 tablespoons fresh marjoram
In a 14-inch skillet, combine the fava beans, sugar snap peas, onions, olive oil and 3/4 cup hot water. Cook over medium-high heat, stirring regularly, until the beans and peas are bright green and still crisp, 5 to 7 minutes. Season with salt and pepper to taste.
Add the sliced potatoes and cook for another 5 minutes. Add more salt and pepper as needed, cook for an additional 5 minutes, and remove from the heat. Add the herbs, stir thoroughly and serve.