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
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
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