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Tuesday, 22 May 2007 |
fava bean bruschetta
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This is one of those simple but stylish recipes that Italians do best. The classic cheese to use is salty ricotta salata, but a good aged pecorino may be easier to find. In a pinch, use feta. For the bread, I like a Pugliese-style Italian loaf, but any good crusty bread will work. Just don't use a baguette.
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| Makes 6 portions |
prep time: 20 minutes |
1 pound fresh fava beans
1/4 cup finely diced ricotta salata or pecorino cheese, or crumbled feta cheese
Extra-virgin olive oil
1 teaspoon fresh thyme leaves
Grated zest of 1 lemon
Salt and freshly ground pepper
Six 1/2-inch-thick slices crusty Italian bread |
Shell the favas and drop them into boiling water for 2 minutes. Drain, then slit the outer skin with a knife and pop out the inner bean. Let favas cool slightly. Gently mix the favas, cheese, 3 tablespoons olive oil, thyme, and lemon zest in a bowl. Season to taste with salt and pepper, then set aside.
Brush both sides of bread slices with olive oil and broil, turning once, until golden. Cut bread slices in half crosswise and top with fava mixture, or arrange bread around a bowl of fava mixture and spoon some onto each slice. |
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