FAVA BEAN CROSTINI WITH PECORINO FRICO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F.
- Bring a saucepan of water to a boil. Add the fava beans and blanch for 3 to 4 minutes. Drain and place in an ice bath. Peel the skins off the favas; the beans will split into 2 bright green pieces as you pop them out of their skins.
- In a food processor, combine the peeled favas, pecorino, garlic, parsley/mint mixture, lemon juice, salt and pepper, and EVOO. Pulse into a thick spread. Taste and adjust the seasonings. Season with a little flaky sea salt.
- For the frico: mix the 2 cups of pecorino with a tablespoon of flour. Divide the mixture into small piles on a silpat-lined sheet tray. Place in oven until golden and melted together, about 10 minutes. Remove with a spatula.
- Slice your bread into thin slices. Drizzle with good olive oil and sprinkle with flaky sea salt. Place in oven until crisp and golden. Serve the spread on the charred small toasts. Place a frico standing up on each crostini.
ARUGULA AND FAVA-BEAN CROSTINI
Provided by Kay Chun
Categories Bean Appetizer Quick & Easy Dinner Arugula Healthy Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
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
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- 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.
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- 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.
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