J – I love fresh fava beans.
I’m always looking for new ways to cook them. The season is short, so I sneak them into lots of dishes. Although, sneaking is not exactly accurate, since they are so bright and green and tasty. Of course, shucking them is, as one friend said, a labor of love.
I guess they’re kind of obvious all the way around.
Funny how many people haven’t tried them. Maybe, it’s the container they come in. Fava bean pods do look a bit odd. When I buy them at the Farmer’s Market, I invariably get a question like “What do you do with those things?”
Sometimes, it’s too early for a teaching moment …
One cool thing about favas is that you can shuck them and keep them in the fridge long before you blanch them … several days for sure. Kind of divides the labor of love into manageable bits.
| Appetizer Week: Bruschetta with Fresh Mozzarella, Favas and Balsamic-Red Wine Reduction |
- 1 pound fresh fava beans, shucked (about 2 cups)
- 2 Tbsp extra-virgin olive oil
- 1 tsp fresh lemon juice
- ½ tsp finely grated lemon zest
- Salt and ground pepper to taste
- ¼ pound fresh mozzarella balls, torn into thin strips
- 16 oven-toasted baguette slices
- Balsamic-Red Wine Reduction, for drizzling (recipe link below)
- 2 Tbsp thinly sliced mint leaves, for garnish
- In a saucepan of boiling water, blanch the fava beans until the skins start to loosen, 1½ minutes.
- Drain and squeeze/pinch out the favas.
- Transfer the favas to a food processor and add the oil, lemon juice and zest.
- Pulse to a coarse puree. Season with salt and pepper.
- Spread the fava puree on the toasts.
- Top with the mozzarella strips.
- Drizzle overtop with balsamic reduction.
- Garnish the mint on top.
- Serve.
- Enjoy!
Balsamic-Red Wine Reduction recipe
This dish is unexpected. Both in the look and the flavor combinations. And, it is delicious.
This was another one of those can’t-stop-eating moments. Yum!
Adapted from: http://www.foodandwine.com/recipes/bruschetta-with-mozzarella-and-smashed-fresh-favas