Food & Wine USA - (05)May 2020

64 MAY 2020

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K Smashed Fava Beans on Toast

with Pecorino and Mint

TOTAL 45 MIN; SERVES 4

Fava beans are one of spring’s most cov-

eted ingredients; smashing them with a

traditional Mediterranean marble mortar

and wooden pestle, along with mint and

pecorino, yields an irresistibly chunky top-

ping for toast. It makes a fine snack to

start a party; perch a poached egg on top,

and you’ve got breakfast or lunch. A light

touch with a granite mortar and pestle will

yield similar results.

2 lb. unshelled fresh fava beans

3 Tbsp. coarsely chopped fresh mint,

divided

1 tsp. lemon zest plus 2 Tbsp. fresh

lemon juice, divided

1 / 2 tsp. kosher salt

11 /^2 oz. pecorino Romano cheese,

shaved (about^2 / 3 cup), divided

2 Tbsp. extra-virgin olive oil, plus

more for drizzling

1 / 4 tsp. black pepper, plus more for

serving

4 rustic bread slices, toasted

1. Snap off and discard stem ends from
   fava bean pods; peel off and discard
   stringy seams on either side of pods. Split
   open pods, and remove beans.


2. Bring a medium saucepan filled with
   water to a boil over medium-high. Prepare
   an ice bath in a large bowl. Add beans to
   boiling water, and boil until tender, 2 to 3
   minutes. Immediately transfer beans to
   ice bath, and let stand 2 minutes. Drain.
   Using your fingernail, tear or break
   through outer shell, and pinch out bright
   green beans inside. Discard shells.


3. Using a marble mortar and wooden
   pestle, grind 2 tablespoons mint, lemon
   zest, and salt into a smooth paste, about
   30 seconds. Add half of the fava beans
   and^1 / 2 cup cheese. Pound and smash to a
   very coarse paste, about 5 minutes. Add
   remaining half of fava beans, and smash
   to a chunky spread. Stir in lemon juice, oil,
   and pepper. Taste and adjust seasonings.


4. Spoon fava spread on toasted bread
   slices. Top evenly with remaining cheese
   and remaining 1 tablespoon mint. Drizzle
   with oil, sprinkle with pepper, and serve.

MAKE AHEAD Fava beans can be cooked

and shelled up to 3 days in advance and

stored in an airtight container in

refrigerator.

WINE Lightly herbal Vermentino: 2018

Argiolas Costamolino

NOTE Frozen edamame or English peas

may be substituted for the fava beans.

A Carrara

marble mortar

and wooden

pestle are good

for smashing

tender herbs

and vegetables.

($100,

williams-

sonoma.com)

FW_0520_Handbook.indd 64 FINAL 3/17/20 3:49 PM