Fava Bean Crostini With Pecorino Frico Food

FAVA BEAN CROSTINI WITH PECORINO + MINT

Steps:

• Bring a large pot of water up to a boil, and add a generous amount of salt. Drop the shelled fava beans into the water and cook for about 5 minutes, or until tender. Transfer to a bowl of ice water, and once cool, carefully slip the beans out of their skins and place them in the bowl of a food processor and discard the skins.
• Add the salt, olive oil and lemon juice to the food processor and pulse until you achieve a slightly coarse puree. You can opt to leave it more chunky, or keep pureeing until very smooth. Taste and adjust the seasoning adding more salt or lemon juice as needed.
• Preheat the oven or toaster oven to 350 degrees. Place the slices of bread on a baking sheet and bake for about 10 minutes or until lightly toasted. Spread each piece of toast with a generous amount of fava bean puree, then use a vegetable peeler to shave thin slices of pecorino over the top. Sprinkle with lots of fresh mint, and serve immediately.

FAVA BEAN AND PECORINO CROSTINI

Steps:

• Arrange the baguette slices on a baking sheet, drizzle with olive oil, and toast under the broiler until just golden, checking every minute to make sure the bread doesn't burn. Set aside.
• Meanwhile, bring a pot of salted water to a boil over high heat. Cook the fava beans for 3 minutes; transfer them immediately to a bowl filled with ice water to stop the cooking process.
• After they've cooled slightly, add the beans to the bowl of a food processor with the lemon zest and juice, olive oil, cider vinegar, and garlic. Turn the processor on and purée until the mixture is smooth. Add the pepper flakes and salt and pulse until fully combined.
• To assemble the crostini, spread the toasts generously with the fava bean mixture, then top with mint leaves and pecorino shavings. Serve immediately.

ARUGULA AND FAVA-BEAN CROSTINI

Steps:

• Preheat oven to 350°F with rack in middle.
• Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don't peel).
• Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
• Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.
• Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.
• What to drink:
• Fontaleoni Vernaccia di San Gimignano '07

FAVA BEAN AND PECORINO SALAD

Steps:

• Bring a large pot of well-salted water to a boil over medium heat. Set a bowl of salted ice water on the counter. Blanch the fava beans in the boiling water and plunge immediately into the salted ice water. Remove the tough outer casing from the fava bean.
• Combine the fava beans in a large bowl with the onions, escarole, and the pecorino (reserve a couple shavings for garnish). Add some red wine vinegar, some olive oil and salt, to taste. Toss to coat the salad with the dressing.
• Arrange the salad on serving plates and top with the reserved shaved cheese.
• Springtime on a plate!!!!

CROSTINI WITH FAVA BEANS AND RICOTTA SALATA

Steps:

• Shell the fava beans and drop them in boiling water for 2 minutes. Drain, then pop the inner bean out of its skin.
• Gently mix the fava beans, cheese, 2 tablespoons olive oil, thyme and lemon zest in a bowl. Season with salt and pepper and set aside.
• Brush both sides of the bread slices with oil and broil, turning once, until they are golden.
• To serve, top bread slices with fava bean mixture.

CROSTINI WITH LIMA BEAN & PECORINO PUREE

Steps:

• Bring a medium saucepan of salted water to a boil; add the lima beans and cook until tender, about 7 minutes.
• Drain in a colander and shock the beans in cold water; drain again, shaking the colander to remove excess moisture.
• Place the garlic and 1/2 teaspoon salt in the bowl of a food processor, fitted with an electric blade and process until coarsely chopped.
• Add the lima beans and process until they form a rough paste.
• Add the red pepper flakes, pecorino, mint and 2 Tablespoons lemon juice and pulse until combined; with the motor running, add the olive oil in a steady stream until well incorporated.
• Taste for seasoning, adding more salt, or lemon juice and black pepper as desired.
• To serve slather a generous amount of puree on a slice of toasted bread and garnish with a few rounds of radish.

FAVA BEANS WITH PECORINO

Steps:

• If using fresh fava beans, cook in a large saucepan of boiling salted water until just tender, about 2 minutes. Drain; transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel beans.
• Toss beans, oil, vinegar, and Pecorino in a medium bowl; season with salt and pepper.
• DO AHEAD: Salad can be made 1 day ahead (add cheese just before serving). Cover and chill.