Quick question for those more experienced with fresh fava beans and perhaps the "Roman style" version in her _Essentials_ book.
The one key step I notice missing from her recipe is that she doesn't mention removing that skin around the fava beans one removed from the pods.
The procedure is fairly straight forward, essentially, saute onions and pancetta, add shelled fava beans, toss and coat, add a little bit of water and cover for a few minutes, then when tender, salt them and serve warm.
Any thoughts here about the skin? Eat 'em?
Just curious... grazie,
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