Franc, a pastry chef at the Ritz-Carlton in Naples, Florida, was brilliant at putting flavors together. He would steal our peeled fava beans, spread sweet butter on grilled toast, dot the toast with the purloined beans, and sprinkle coarse salt on top. The combination was amazing. Years later, recalling Franc’s inspired marriage of ingredients, I set about making fava bean butter with the creamy consistency of dairy butter. I have paired it here with other legume specimens.  From VOLT ink. by Bryan and Michael Voltaggio, Olive Press 2011

Read our interviews with Bryan and Michael Voltaggio.