Crostone alle Fave

Regional Wine Pairings: I Pastini Susumaniello Rosato, I Pastini Verdeca Spumante Brut

It’s fava season! and Puglia is known for its superior fruits and vegetables. The freshness of the region’s cuisine is highlighted by the strict use of olive oil to cook and dress (no butter!) their vegetable centric dishes. 

Equipment

Deep plate or shallow bowl · Measuring cup · Measuring spoons · Small Baking sheet · Parchment paper · Chopping knife ·  Cutting board · Saute’ pan · large bowl with ice (optional)

Serves 3

Ingredients

Three 1 inch thick slices of a crusty bread loaf (Batard or something similar)

3 oz caciocavallo cheese (pecorino or goat cheese also goes well!)

1.5 lbs  fresh fava beans

Lemon wedge

1/4c + .5T high quality finishing olive oil

⅛  tsp sea salt (or to taste)

¼ c fresh mint

Istruzioni (Instructions)

·remove the fava beans from their pod

·Bring a pot of water to boil, once boiling, add the fava beans, cook for 4min

-(optional) While cooking, get an ice bath ready- once you remove the favas from the boiling water, you will dump them in the ice bath to help preserve the green color. This step is not mandatory. 

·after the 4 min, remove the beans from the water (and put in the ice bath)

·once cooled, peel the outer shell of the fava bean and you will be left with the bright green colored bean. Put these beans in a separate bowl, and toss/compost the outer shell.

·slice the onion lengthwise, so you get strips.

·heat the .5T olive oil in the saucepan on low heat with the onions

as the onions cook, prep the bread for the crostone:

·Line your baking sheet with parchment paper

·Pour ¼ c olive oil into the shallow bowl

·Place each bread in the olive oil (you may have to do them one at a time) and treat 

the bread as a sponge- press it, move it around the bowl to soak up the olive oil in the depths of its soft tasty gluten threads- do this on both sides of each piece. 

·Turn the oven to broil

·Place the olive oil soaked bread onto the baking sheet with parchment

·When the oven coils are glowing, slide the baking sheet with the bread on in 

·Toast each side of bread for ~4min each. These 4 min are timed with about a 5in 

space between the top of your bread and the broil flames/coils. If it’s closer, less time. Further away, more time. Set a timer!! Those minutes go by fast. 

·While bread is toasting, and after the onions have begun to caramelize, add the fava beans and salt

· the favas are already precooked, so they don’t need much time in the pan, 3 minutes, the fava/onions may finish cooking before the bread is done

·When bread is done, take it out of the oven, and while it’s still hot, lay on top the caciocavallo. (if you use goat cheese, wait a minute before spreading on. )

· To the warm/cool fava bean / onion mix in the pan,  toss in the chopped mint

·scoop the fava bean/onion/mint mixture and lay it on top of the cheese covered crostini, squeeze the lemon wedge over the three pieces

·serve!