When I started Desayuno con guisantes, my Spanish blog, many years ago, I wrote about the zen of shelling peas and the beauty of simple things. For favas you need twice the patience, as they need to be shelled first, and then blanched and peeled. Some people eat the outer skin to avoid that tedious second shelling, but I assure you it’s well worth the effort.

books, holidays, snack, tapas, vegetablesCamila LoewJanuary 4, 2019Sobremesaspring, seasonal, avocado, vegetables, vegetarian, appetizer, side dishesComment