I love fresh fava beans but hate the daunting task of preparing them. Removing the beans from the pods, then blanching the beans, then removing the tough outer skin — it takes forever. A delicious treatment of favas is in a pureed form, spread on toasts as an appetizer and this recipe captures most of the eye and taste appeal without the fava prep ordeal. Edamame — blanched soybeans sold in or out of the pod — are a healthful substitute with a very similar taste and look. Since I dump the ingredients together without measuring, take the quantities below as a rough guess and adjust to taste. The pecorino is a nice addition — its salty, sheep-y flavors are great with the lemony spread — but it’s optional.
Container of shelled edamame (likely in the range of 9 ounces or so) – make sure they’re fresh and consistently bright green in color
1-2 small garlic cloves
zest of Meyer lemon (use regular lemon if Meyers aren’t available)
juice from 1 Meyer lemon
approx. 5 T extra virgin olive oil
approximately 1/2 c finely grated Parmesan cheese (good quality, from Italy)
salt & pepper to taste
small sourdough baguette (Acme is a good brand) sliced and the pieces toasted lightly
Pecorino Romano cheese
Put all the ingredients except for the baguette slices and pecorino in a blender and blend until mixed but not totally smooth. Adjust the amount of lemon juice, salt, parmesan and olive oil to suit your taste.
Spread on the toasts. With a cheese slicer, shave slices of pecorino and place a small piece upright on each toast.