INGREDIENTS:1 ½ pounds fresh fava or baby lima beans, shelled
1/3 cup walnuts
2 ½ Tbsp. walnut or olive oil
2 cups radishes, thinly sliced
2 tsp. chopped fresh sage
1 Tbsp. chopped fresh chives
4 oz. thinly sliced Prosciutto di Parma
2 Tbsp. extra virgin olive oil
1 lemon, quartered
8 thin slices Pecorino Romano cheeseDIRECTIONS:In a saucepan over medium heat, cook fava or baby lima beans in salted water until tender, about 5 minutes. Drain beans; rinse under cold water and, if using favas, slip off outer skins. Place beans in a bowl. In a food processor container, combine walnuts and the oil. Pulse until nuts are coarsely chopped. Add salt and pepper to taste. To the beans, add radishes, sage, chives, salt and pepper to taste, then add walnut mixture. Divide the Prosciutto di Parma among four plates. Serve with Fava-Radish Salad; drizzle olive oil and squeeze lemon juice over salad. Serve with Pecorino Romano.SERVINGS:4 servingsFrom:Chef/Owner Tom Colicchio, Gramercy Tavern, New York.PHOTO CREDIT:Photo Credit: CONSORZIO DEL PROSCIUTTO DI PARMA
