In this recipe they are served cold with just a bit of olive oil, and some herbs and spices. The sea salt is essential and if you can't find pink Himalayan salt , which is wonderfully showy, just use a good quality sea salt.
Fava Bean Amuse Bouche
1 lb of fresh fava beans out of pods blanched and peeled*
3-4 cloves of roasted garlic**
¼ cup good quality olive oil
fresh ground pepper to taste
1 tablespoon fresh rosemary leaves about 1-2 sprigs roughly chopped
Fresh coarse ground pink Himalayan sea salt ***
Toss Fava beans with next 4 ingredients. Put mixture into an air tight container and refrigerate for 6 hours or over night. When ready to serve spoon beans into tiny bowls or amuse bouche plates and sprinkle the sea salt on top immediately before serving.
*Open the outer shell or pod of the fava beans and remove the individual beans. They will have a skin on them. Boil a pot of water salted water and plunge the shelled beans into the boiling water for 1-2 minutes. Immediately pour the beans out into a colander and rinse with cold water. Beans should easily slip out of their skins. Place the skinned beans into a bowl.
** to roast garlic. Take a whole head of garlic and cut off the top, about a ½ down. Place garlic head in the center of a 6inch square of foil. Drizzle about two tablespoons of olive oil over the top of the garlic. Then wrap the garlic tightly and roast in a 400 degree oven for 30-45 minutes, depending on the size of the garlic head. Garlic is done when it is extremely soft and slightly browned.
*** substitute any good quality coarse ground sea salt