Fava Bean Bruschetta with Shaved Pecorino
Springtime is best for Favas!
1 1/2 lb fresh fava beans in pods
6 slices of a fresh sourdough loaf
1 large garlic clove, halved
3 tbsp olive oil
1/3 cup mint leaves, chopped
1 tsp lemon juice
1 piece Pecorino Romano cheese
Remove fava beans from their pods. Boil water in a saucepan and blanch fava beans for 1-2 minutes (depending on the size). Transfer them to a bowl of ice water to stop them from cooking. Peel them from their skins and toss in a bowl with mint, lemon juice, 1 tbsp oil, salt and pepper.
Lightly brush each piece of bread with remaining olive oil. On a hot grill pan, toast the bread. Transfer to a plate and rub with the garlic clove on both sides. Transfer to a serving platter.
Divide beans among toasts. Shave a few pieces of pecorino onto each toast using a vegetable peeler.
Serves 2, Makes 6 toasts
Note: Fava beans are in season in Spring. They are a bit high maintenence (due to the two seperate peeling from pods and skins) but are beautiful and worth every ounce of effort! Simple ingredients but GREAT!
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