Author Notes
I make a version of this when fava's are in season and I have the leisure to sit in my back yard and shuck. The other week a bag of frozen edamame fell on my head whilst rooting through the freezer for a bag of shrimp stock I knew had to be in there, I decided to make a edamame version for my dinner guests to snack on while I made a new stock. It's bright green, uber flavorful and fairly healthy. —Aliwaks
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Ingredients
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1
bag shelled edamame, thawed
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2
filets of anchovy, soaked in milk or not
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1
large clove garlic
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1 tablespoon
fresh lemon juice
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1/4 cup
fresh grated pecorino cheese + for garnish
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1/4 cup
fresh mint leaves
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1/4 cup
good green fruity olive oil
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2 teaspoons
white truffle oil
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flaky sea salt
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fresh ground pepper
Directions
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Puree: edamame, garlic, anchovies, lemon, cheese, most of the mint (hold back a few choice leaves for garnish) well in food processor or blender till smooth
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Add olive oil then truffle oil slowly while blade is running
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Season to taste with salt & pepper
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Garnish with drizzle olive oil, mint leaves pecorino curls, serve with pita chips & crudite
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If you would like a more subtle garlic taste, you can use roasted or poached garlic, or you can sautee the beans w/ garlic & anchovies till warm for a warm dip, and hold in a fondue sort of dip holder.
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