Fava beans. A common sight on Florentine tables in May eaten with pecorino cheese, and in this recipe with fellow spring vegetables of artichokes and peas.
1 red onion chopped finely
1-2 cups diced pancetta
2 cups baby fava beans
1 bunch scallions
3 -5 baby artichokes peeled down to the heart, clean and cut in quarters
2 cups shelled peas
3-4 garlic cloves, chopped
1 small bunch basil
white wine and water
1 whole red onion, cut into 6-8 wedges
whole eggs (one for each person)
Saute onions, garlic and pancetta in a pan with olive oil. Add fava beans, artichokes, scallions, basil, and peas. Saute’ for a few minutes, then add white wine. Add fresh wedges of red onion to the pan. Salt and pepper. Cover and simmer with half white wine and water until soft. Drop in whole eggs (one at a time) on top of all ingredients. Cover briefly, as eggs poach quickly. The amount of eggs used depends on how many guests are being served. Serve immediately.
This recipe was taught to me by Luciano Casini of Ristorante il Chiasso dal 1973, in Capoliveri on the Isola D’Elba. He passed away February 4th, 2022.