- serves 0
2 lb(s) fresh fava beans
2 shallots, diced
4 garlic cloves, chopped + 2 whole cloves
2 springs rosemary, on the stem
4 Tbsp olive oil, divided + extra for drizzling on crustinis
1 Tbsp freshly squeezed lemon juice
salt and pepper
1 extra thin baguette, sliced
1. Shuck favas. Save shells for presentation.
2. Bring large pot of salted water to a boil. Blanch beans for 3 minutes. Strain and reserve water. When beans are cool to handle, remove and discard husks. Reserve.
3. In a sauté pan over medium heat, add 2 tablespoons olive oil and sauté fava beans, shallot, chopped garlic and rosemary for 10 minutes, or until beans are soft. Season with salt and pepper. Remove from heat and drain off any oil. Puree in food processor along with lemon juice, 2 tablespoons fresh (uncooked) olive oil and a few tablespoons of the fava water until puree is the consistency of hummus.
4. To serve toast bread, rub each slice a couple of times with a clove of garlic, drizzle with olive oil and schmear with fava puree. To duplicate my presentation, serve in a fava bean shell.