Ingredients
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2 pounds fresh Fava Beans
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Sea Salt
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3 tablespoons extra-virgin Olive Oil
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½ grated Orange Zest
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Pinch of Red Pepper Flakes
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1⁄4 teaspoon freshly ground Black Pepper
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8 Baguette
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8 shaved slices Pecorino Chees
Directions
Fava beans are a lot of work. There’s the outer shell to peel off and then there’s the inner skin to peel away that’s a fair amount of surgery for each bright green bean. The payoff for all this prep work is one of the true delights of spring. If the beans are very young and tender, I skip the blanching and go for the raw bean, skin and all (though sensitivities to raw favas are not uncommon). Pecorino Pepato, flavored with whole peppercorns, tops each bruschetta, giving it a finished quality. If you use regular Pecorino, season the bruschetta with coarsely ground pepper.
Steps
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1
Done
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Bring a large saucepan of salted water to a boil. While the water is heating, shell the fava beans. |
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2
Done
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Drop the shelled beans into the boiling water and cook for 2 to 4 minutes, depending on the size of the bean, until tender (pull one out, remove the skin, and taste it to determine if it’s tender). Drain in a colander and rinse with cold water. When the beans are cool enough to handle, remove the skins in the following manner: Tear off the top of the bean’s outer shell and gently squeeze from the bottom. The bean will slide out. |
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3
Done
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Combine the beans with the olive oil, orange zest, red pepper flakes, and freshly ground black pepper in a bowl. |
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4
Done
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Spoon the fava beans over the toasts. Top with the broken slices of Pecorino Pepato and a sprinkling of good crunchy sea salt, and serve. |
