Almost as good as the real thing

Early Spring Fava Agnolotti, White Truffle Crème, Yellow Foot Chanterelles and Braised Guanciale. Chef’s Notes: Consider the humble fava bean. Having a recorded history in the eastern Mediterranean as far back as 6000 BC, its presence is felt in almost every culture on the globe. Not only prized for its culinary uses, its importance as a pollinator and nitrogen fixing cover crop have been recognized for centuries. It should seem fitting that such an ancient food also be one of the most beloved harbingers of spring. Drawing from the tender early spring leaves, we create a little pasta pillow, lovingly nestled in white truffle cream with delicate yellow foot chanterelles and pan-crisped slow braised guanciale.

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Almost as good as the real thing

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Almost as good as the real thing

Vicia Faba