This recipe comes from The Marches region, where I ate it in a restaurant called Giardino in the town of S. Lorenzo in Campo. Fresh fava beans, which are in season in May and June, are delicious raw, dipped in sea salt, or cooked. Normally I do not remove the skin of the fava beans, but here it important because this is a sauce. Since only the green tops of the fennel are used, you can serve the bulb thinly sliced in a salad.
You can make the sauce up to 1 day ahead and refrigerate it.
© 2005 Giuliano Hazan. All rights reserved.