take one cup of peeled, blanched baby fava beans, add to 1T chopped tomatoes, 1 t tomato paste, sprinkle w/ garlic-infused olive oil, a pinch of sea salt & cracked black pepper, and a pinch herbes fines mix or herbes de provence if you prefer. when beans reach a high temp or sizzle in the pan, de-glaze pan 2T amontillado sherry or dry wine, mount w/ t cold sweet butter, swirl to emulsify, take to the plate, sprinkle w/ grated aged cheese like mahon, or manchego.