Favas and Pearl Onions with Olives and Herbs

Favas cooked in their skins are yellowy green and chewy-starchy rather than apple green and smooth. Preparing the dish this way gives a higher yield, adds subtle fermented flavor, and saves considerable preparation time. Choose favas that are not overmature, or the skins will be tough. Open a pod or two to check that the beans show no black seams where they attach to the pod.

Offer as a room temperature appetizer, with tiny sweet tomatoes and bread sticks. Or serve hot with braised