Fava Bean Crostini with Pecorino and Lemon Oil
Source: Craig Stoll, Delfina
Recipe Type: Appetizers and Sides | Seasons: Spring, Summer
This recipe was demonstrated for CUESA’s Market to Table program on May 14, 2016.
Serves a small crowd as appetizers
INGREDIENTS
Fava Bean Purée
About 2 pounds fresh fava beans (enough to yield 2 cups of shucked and peeled beans)
3 cloves garlic, peeled and smashed
2 ounces extra-virgin olive oil
Kosher Salt
Freshly ground black pepper
Crostini
1 country style baguette
1½ ounces olive oil
Salt
Pecorino Romano
Lemon-infused olive oil
PREPARATION
To make the purée: Shuck the fava beans from the pods. Blanch them in boiling water for 3 minutes and then shock in ice water to stop the cooking. Peel the beans. You should have about 2 cups of favas.
In a heavy-bottomed sauce pot, combine the garlic and 2 ounces of the oil. Cover the pot and stew the garlic over a very low heat until the garlic begins to dissolve in the oil. Do not let the garlic brown.
Add the fava beans to the pot, add a little water to cover, and season with salt. Bring to a boil, lower to a simmer, and cook slowly over medium heat, stirring often. The fava beans should begin to break down and become a purée on their own. If the water evaporates but the beans have not broken down, add a little more water. When done, the mix should be moist and spreadable with pieces of whole and broken fava beans suspended in a purée.
To make the crostini: Preheat the oven to 350°F. Cut the bread on a bias into ⅜-inch-thick slices. Brush both sides of the bread with the remaining olive oil, soaking the bread well. Season lightly with salt and toast in the oven for 15 minutes. The outside should be lightly browned and the interiors still chewy.
The preparation can be done ahead up to this point.
To serve: Spread the purée on the toasts and warm slightly in the oven. With a vegetable peeler, shave some pecorino over the crostini and drizzle with the lemon oil.
Photo by Theresa Nguyen.
Farmers Market Ingredients