favas

here is another delicious starter from urban family easter - a fava bean puree crostini. fava beans are a lot of work between the shelling, blanching and shelling again, but in our opinion they are one of nature's perfect tastes of spring. this recipe is an adaption of suzanne goin's fava puree in sunday suppers at lucques, an essential addition to any cookbook library. favas are fresh and light, creamy and flavorful and really shine through in this simple preparation.

Fava Bean Crostini with Pecorino

2 lbs fava beans in the pod

1 whole grain demi-batard or baguette, thinly sliced

1/4 cup plus 3 tbs olive oil

2 cloves garlic, roasted in oil until soft & browned

1/2 lemon, juiced

salt & pepper to taste

1 small wedge pecorino romano, shaved with vegetable peeler

bring a large pot of salted water to a boil over high heat. remove beans from their pods and blanch for 2 minutes. drain and rinse with cold water until cool. slip them out of their pale green shell with your fingers and set aside. heat 1/4 cup olive oil in a medium saute pan and add fava beans. lightly saute for 6-8 minutes until tender. set aside to cool slightly.

preheat oven to 375 degrees F. spread crostini in a single layer on a sheet pan and brush with remaining 3 tbs olive oil. bake until lightly brown and crisp, 12-15 minutes.

transfer cooled beans and oil to a food processor and puree. add garlic, lemon juice, salt and pepper and puree until smooth. spread about 1 tbs of fava puree on each crostini and top with a thin shaving of cheese. enjoy!