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Fava Beans with Seaweed Pop Rocks
By
Danielle Sucher
Published May 22, 2008
Modified May 22, 2008
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By
Danielle Sucher
Published May 22, 2008
Modified May 22, 2008
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These are dead simple, very tasty, and enjoyably audible – both the pop rocks and people's reaction to them.
Shell your fava beans. Remember, favas need to be removed from the pod, and then the skin has to be removed from each bean individually. It's a pain in the neck, but worth it once in a while.
Make the seaweed pop rocks right before serving by combining a mix of finely ground kelp, dulce, and nori with unflavored pop rocks and Maldon salt. You can grind the seaweed in advance, but if you mix the pop rocks in too early they will end up clumping together into a solid, non-poppy mass. They're mostly sugar, and quite hydroscopic.
Saute the fava beans in butter until they smell utterly delicious. Put into small serving spoons or dishes. Sprinkle with seaweed pop rocks and serve immediately.
Tagged
cooking
fava beans
recipe
Seaweed Pop Rocks
Danielle Sucher
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