There’s two reasons I’m excited about this post, ok three. The first reason is I finally poached an egg! It’s not that I never thought I could it’s just that the timing wasn’t right & I honestly didn’t know it was so easy. It’s really easy & kind of an addicting & fun process (or maybe just for me it is). The second reason is I cooked with a new-to-me veggie, fresh fava beens (they look like super fat green beans). The third reason for my excitement is that I learned what scafata is. Scafata is an Italian dish typically made of lava beans, Swiss chard & bacon. This recipe from Bon Appetit magazine didn’t have bacon in it & I’m ok with that because I don’t really (gasp!) care for it. Finding seasonal fava beans at your favorite specialty store or farmers markets really elevates it so try to find some when you’re shopping.
