From Greens Restaurant, courtesy of Annie Somerville
This simple, make-ahead spring dish has a flavor that’s out of this world. It takes time to shell the fava beans, but you can do it the day before. We blanch the favas, slip them out of their skins, sauté them in fruity olive oil, and then give them a quick puree. Add a splash of lemon, and it’s ready to spread on crisp, toasted bread.
Makes about 1 cup
2 pounds fava beans, shelled
1 and 1⁄2 tablespoons extra virgin olive oil
Salt and pepper
Fresh lemon juice
Wedge of Pecorino, Parmesan or aged goat cheese
Make the garlic toasts.
Bring a small pot of water to a boil and salt lightly. Drop in the beans and cook until bright green, 1 or 2 minutes. Drain and rinse under cold water. Open the skin along the seam with your thumbnail and slip the beans out of their skins.
Heat the oil in a small saucepan and add the beans and a pinch each of salt and pepper. Cook over medium-low heat until tender, about 4 minutes, adding a little water to keep them moist. Transfer to a small food processor and puree until smooth. Season with a few drops of lemon juice, and salt and pepper to taste. Spread the puree on the toasts.
Use a vegetable peeler to shave thin sheets of cheese over each toast.
Garlic Toasts
Makes about 16 croutons
1⁄2 baguette, thinly sliced on a slight diagonal
Garlic oil
Preheat the oven to 375° F. Brush the baguette slices lightly with garlic oil and place on a baking sheet. Bake until golden and crisp, 8 to 10 minutes.
Garlic Oil
Mince a few garlic cloves and cover with extra virgin olive oil. You can use it right away or let it steep for 30 minutes to create more intense garlic flavor. We add 1 tablespoon minced garlic to every 1⁄2 cup oil, but it’s up to you—use as little or as much garlic as you like. Strain out the garlic and store the oil in a tightly sealed container in the refrigerator.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
