• ½ # fava beans in their pods
• a small bunch of fresh mint
• sea salt and freshly ground black pepper
• extra virgin olive oil
• ½ c finely grated Veldhuizen parmesan
• juice of 1 lemon
• 4 slices of sourdough bread
• 1 clove of garlic, unpeeled, cut in half
• 8 oz Full Quiver mozzarella cheese, torn into pieces
• a handful of pea shoots
Shell the fava beans, then blanch and slip them from their skins.
Pulse the favas and the mint in a food processor just until you get a chunky puree. Remove to a bowl, and mash in a few tablespoons of extra virgin olive oil to make the paste spreadable. Stir in the parmesan. If the mixture is a bit stiff, add a little more oil to loosen it. Add about three-quarters of the lemon juice. Toast the bread on both sides, either on a grill or in a hot griddle pan. Rub each slice with the cut side of the garlic and top with some fava puree and a piece of mozzarella.
Dress the pea shoots, the remaining mint leaves with the remaining lemon juice, olive oil, salt and pepper and scatter this salad over the crostini. Finish with a little more olive oil and a grating of parmesan.
• ½ # fava beans in their pods
• a small bunch of fresh mint
• sea salt and freshly ground black pepper
• extra virgin olive oil
• ½ c finely grated Veldhuizen parmesan
• juice of 1 lemon
• 4 slices of sourdough bread
• 1 clove of garlic, unpeeled, cut in half
• 8 oz Full Quiver mozzarella cheese, torn into pieces
• a handful of pea shoots
Shell the fava beans, then blanch and slip them from their skins.
Pulse the favas and the mint in a food processor just until you get a chunky puree. Remove to a bowl, and mash in a few tablespoons of extra virgin olive oil to make the paste spreadable. Stir in the parmesan. If the mixture is a bit stiff, add a little more oil to loosen it. Add about three-quarters of the lemon juice. Toast the bread on both sides, either on a grill or in a hot griddle pan. Rub each slice with the cut side of the garlic and top with some fava puree and a piece of mozzarella.
Dress the pea shoots, the remaining mint leaves with the remaining lemon juice, olive oil, salt and pepper and scatter this salad over the crostini. Finish with a little more olive oil and a grating of parmesan.