Fresh fava beans are available every spring and are a very versatile and healthy vegetable that can be used in an unlimited number of ways. This fava puree can be used as a topping for bruschetta, as a spread for a panini, or even as a topping for pasta.
If you have never prepared fava beans before, you might find the task a bit daunting, but once you get some practice they can be prepared pretty quickly. First you must remove the beans from the thick, rubbery pods. Next cook in boiling water for 4 to 5 minutes and then drop into an ice water bath. Finally, the beans need to be removed from their rubbery skins. I find this can be accomplished very quickly by cutting a small slit into the side of each bean, and then by squeezing the tender bean out of the shell.
Deborah Mele 2011
Fava Bean Puree
This fava puree can be used as a topping for bruschetta, as a spread for a panini, or even as a topping for pasta.
- 2 Cups Cooked, Peeled Fava Beans
- 3 Garlic Cloves Cooked With The Beans
- Juice Of 1 Lemon
- 1/3 Cup Extra Virgin Olive Oil
- 1/3 Cup Grated Pecorino Cheese
- 1 Teaspoon Basil Pesto
- Salt & Pepper To Taste
- Dash Of Red Pepper Flakes
- Using a fork, mash all of the ingredients together. (I like to leave some pieces of the fava beans intact so the mixture has some texture but you can puree everything smoothly if you prefer.)
- To serve as a bruschetta topping, grill or broil slices of crusty bread until lightly browned on both sides.
- Brush lightly with olive oil on one side, and then spoon on the fava bean topping.
- Drizzle with extra virgin olive oil and garnish with shaved pecorino cheese.