Fava Bean Ragu

I never worked at Chez Panisse, but I have quite a few friends who have. All those with kitchen internships describe their time at Chez Panisse as a time shucking favas.

Preparing favas, first shucking, then peeling the skins, is time-consuming - though, if you have company, doing this task becomes social and festive. Plus, I do love the tactile experience of freeing the slippery bright

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