SERVES 6 – 8
Choose tender, bright green pods with beans that feel fresh and pliable through the pod skin.
2 lbs. rinsed and dried whole fava pods
2–3 tbsp. extra-virgin olive oil
Salt
1. Prepare a charcoal grill. Meanwhile, toss fava pods with oil in a large bowl. Season to taste with salt and toss again.
2. Grill favas in a single layer over hot coals. They should sizzle and may smoke a bit, but don't let them flare up. Grill until bold black blisters appear on the grill side, 3–4 minutes, then turn them over and grill 2–4 minutes more.
3. Pile favas onto a platter and let cool for a few minutes.
4. To eat, pry open pods, pop out beans, pinch off tip of wrinkled skin with your fingernail, and squeeze out tender, fragrant fava. Lick your oily, salty fingertips; it's part of the dish. Serve with radishes, sheep's milk cheese, and slices of salami or prosciutto, if you like.
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