Fava Crostini


1 cup of double shelled (outer pod & inner shell removed) fresh fava or broad bean
couple glugs of olive oil
garlic clove, skinned, whole
squeeze of lemon
shaved parmesan
salt & pepper
baguette or crusty bread, sliced & toasted


Throw the fava in a pan & cover with water & a little salt. Bring to a boil & lower to a simmer. Cook a couple of minutes until the fava are tender. Drain.
Return the pan to the heat. Pour in a couple glugs of olive oil and the garlic clove. Fry the garlic until browned. Then discard garlic.
Toss the fava into the pan & saute for a minute or two. Then begin mashing with the back of a wooden spoon until you form a paste. If you need to add a bit of water, do so.
Remove fava paste from heat & season with salt & pepper add a squeeze of lemon.
Toast slices of good bread & rub warm fava mixture & top with shaved parmesan. You can drizzle a little really good quality extra virgin olive oil as well if you like.


We've picked nearly a TON of fava (or "broad bean" as our British friends call them) out of our garden/farm - most likely if you have stopped by in the past 2 weeks you have either been given a bag of fresh picked fava to take home, shelled 'em and/or eaten them!




Wednesday, June 23, 2010 - 9:45am

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