To make this cream I took inspiration from an ancient sardinian recipe of indisputable success. I am talking about the boiled ripe fava beans flavoured with wild fennel, delicious! You squeeze them out with you bare hands, throwing away the skin, you just can’t help yourself to have one more.
“It’s a long way to the top if you wanna rock&roll…” Definitely it is not a dish, rather this is rock&roll! The first time I had them cooked during a cooking lesson, the mates I was with where just stunned. At first glance they might be shocking but once you give a try immediately you get crackers about them. Sardinians simply love them and consider this simple and colourful dish a pure delicacy.