Raw fava bean crostini
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Author Notes: It’s a definite sign of Spring when the first fava beans start making an appearance at market stalls around Florence. Fava beans are known as "baccelli" in Tuscany and for a few weeks in the spring they are everywhere, traditionally presented at the table as they are – long, green, shiny pods which belie the little treasures tucked away inside – the beans are shelled and eaten raw with a nice, salty pecorino cheese or silky, melt in the mouth prosciutto to contrast with the fresh, slightly bitter bite of the raw beans.
These crostini are prepared with the simplest ingredients, inspired by the simple way they are traditionally eaten at a Spring time table in Tuscany - no need to shell the fava beans one by one, just pop them out their long pods and straight into a mortar! I prepare them à la Jamie Oliver (i.e. smashing stuff up with a pestle and mortar and leaving it quite rustic looking); a very good, fruity, peppery extra virgin olive oil with this is a must! - Emiko - Emiko
Food52 Review: The simplicity of this dish puts the fresh, green flavor of the fava beans at center stage. Lemon juice and pecorino add zest and a salty bite, and spring herbs lend an earthy, fresh taste. Feel free to chop your herbs so the crostini are easier to eat. - broccolirose - broccolirose
Serves 4
- 2 pounds fava beans in their pods
- Juice of one lemon
- 1 Loaf of ciabatta bread
- Handful of grated semi-aged pecorino cheese
- Several glugs of extra virgin olive oil
- Salt and pepper to taste
- Fresh herbs such as mint, tarragon or basil
- 1 clove of garlic (optional)
- Start off by shelling the pods and collecting the beans in a bowl. Put aside some of the beans to use as garnish. In a mortar and pestle, smash up the rest of the fava beans with a few spoonfuls of extra virgin olive oil and the lemon juice. Add the grated pecorino cheese and salt and pepper to taste.
- Meanwhile grill the slices of ciabatta bread and (if you are using the garlic), when they are still hot, rub one side of the bread once with the clove of garlic. If you’re a garlic lover, you can rub more but try not to go overboard with the raw garlic as it tends to overpower!
- Top each slice with a spoonful or two of the fava bean paste and decorate with some of the whole fava beans that you put aside at the beginning and a few leaves of your favourite fresh herbs. Tastes like Spring.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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about 2 years ago theyearinfood
This is just lovely.
about 2 years ago vvvanessa
this sounds wonderful. i could eat favas and pecorino all day long!
about 2 years ago kmartinelli
I can't wait to try this! Fava beans are everywhere right now. This simple recipe makes up for the time it takes to shell the favas...! Looks beautiful.
about 2 years ago Emiko
Here in Tuscany, they don't shell the favas but just eat them whole, fresh out of the pods. The slight bitterness of the outer shell is part of the joy of eating it and goes very well with the salty Tuscan pecorino cheese!
about 2 years ago edamame2003
i was wondering what to do with those beautiful fava beans i've been seeing at the market--thanks for the recipe and trip to tuscany!
about 2 years ago Emiko
you know, your name just made me think that this would be just as delicious with edamame!
about 2 years ago edamame2003
i just made this tonight and it is truly lovely...and does taste like spring! i love it--and your blog is gorgeous. thank you for the great recipe. i've never had fava beans before--now a favorite. and i may just this recipe it with edamame one day too!
about 2 years ago Emiko
Thank you eda! As soon as I can find edamame in Italy, I'm going to try a fusion version of this too :)