Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Ricotta salata is a dry cheese available in Italian markets. If you can't find it, try pecorino or feta instead.

Martha Stewart Living, August 1994

Gallery

Recipe Summary

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Split fava-bean pods lengthwise with your fingers and remove beans. Bring a small saucepan of water to a boil and add beans. Cook for 10 seconds, drain, and plunge immediately into a bowl of ice water. Drain; peel one end of each bean and squeeze gently to pop bean from skin. Discard skins. Set beans aside.

    Advertisement
  • Cut lemon in half and squeeze over celery. Sprinkle with chopped parsley. Arrange beans, celery, cheese, endive leaves, and olives on a serving platter and garnish with parsley sprigs.

Advertisement

Reviews (1)

2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
08/11/2015
Martha? "6 stalks"? Really? I would expect you, of all chefs, to know its ribs, not stalks.