The critically acclaimed chefs behind New York's Via Carota share a recipe for Fava Bean Salad, one of their favorite early summer dishes.
Choosing a summer side for a languorous alfresco dinner or lunch is always a bit of a challenge—most cookbooks for the season center on recipes that highlight the tomato, which is wonderful, until one realizes they only have options with tomatoes. So, Vogue asked James Beard Award-winning chefs Jody Williams and Rita Sodi—of the critically acclaimed New York restaurants Via Carota and I Sodi—what they were making this June. Their answer? This fava bean salad, or baccelli e pecorino.
” Served at Via Carota, it’s one of their most popular dishes as the weather warms and their customers begin sitting for hours at their sidewalk tables. Below, they share their beloved recipe.
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