I love the taste and texture of fresh fava beans. I don't mind that I have to run my finger along the thick fleshy bean to shell them. I don't mind watching the water so I can boil the beans. Lastly I don't mind the tedious peeling of each outer beanskin meticulously, taking care to keep the bean intact. No beans this year, so I resort to frozen ones. It is a two step process, one less labor of love. The shelled beans are marinated in lemon zest, parsley, mint and olive oil. I pile the beans on to fire-roasted sourdough that has been slathered with ricotta cheese. A dusting of flaky sea salt tops the beans and into my mouth it goes! An explosion of freshness, a mouthful of spring...so good on so many levels.
FAVA BEAN RICOTTA TOAST
Serves 3-4
VG, EF
2 cups frozen or fresh Fava Beans
3 tablespoons Extra Virgin Olive Oil
2 tablespoons chopped Parsley
1 tablespoon chopped Mint Leaves
1 teaspoon Lemon Zest
2 tablespoons Lemon Juice
1/2 teaspoon Kosher Salt
1/2 teaspoon ground Black Pepper
3/4 cup Ricotta Cheese
a pinch of Kosher Salt
ground Black Pepper
Sourdough Bread slices
Sea Salt
Bring a large saucepan of water to a boil.
Drop fava beans in boiling water and cook for 3 minutes.
Drain beans and rinse under cold water.
When cool enough to handle, remove the thick outer skin of the beans. Use the point of a knife to pierce the skin and gently peel to remove. Use care as you do not want to cut into the beans.
Place peeled beans in a bowl.
Add lemon zest, juice, herbs, olive oil and seasonings to beans. Mix and allow beans to sit in marinade for 15 minutes.
Toast bread slices over an open flame or grill.
Whisk ricotta with salt and pepper. Slather some onto toasted bread.
Top ricotta with a generous portion of fava beans.
Dust beans with sea salt.
Serve immediately. Toasts get soggy if they sit too long!
I serve these as a first course, a side, or as nosh... all ways are good...just take that bite.
No comments:
Post a Comment