Fava Beans and Pecorino Recipe


Nutrition

Cal/Serving: 271
Daily Value: 14%
Servings: 4

Balanced
Sugar-Conscious, Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat11g18%
Saturated2g11%
Trans0g0%
Carbs35g12%
Fiber2g10%
Sugars4g0%
Protein9g19%
Cholesterol3mg1%
Sodium488mg20%
Calcium124mg12%
Magnesium39mg10%
Potassium218mg6%
Iron3mg15%
Zinc1mg7%
Phosphorus152mg22%
Vitamin A124IU2%
Vitamin C2mg3%
Thiamin (B1)0mg21%
Riboflavin (B2)0mg15%
Niacin (B3)4mg21%
Vitamin B60mg5%
Folic Acid (B9)96µg24%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E1mg7%
Vitamin K8µg10%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Fava Beans and Pecorino
John von Pamer

This is our take on the classic Ligurian salsa maro, which is made of crushed fava beans, mint, pecorino, a little bit of garlic, and a squeeze of lemon to brighten the whole thing up. A mortar and pestle works beautifully here — you get a nice variation of texture, with some bigger pieces and smaller bits as well. If you just dump everything in a food processor and pulse it, you'll wind up with a more uniform consistency, which isn't quite as interesting to eat (see note below).

Click here to see 'Franny's' Cookbook Brings the Neighborhood Italian Joint to Your Kitchen.

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INGREDIENTS

  • 1 fat clove garlic, sliced thinly
  • 1/4 teaspoon kosher salt, plus large pinch
  • 1 cup peeled fava beans
  • 12 mint leaves, torn
  • 4 teaspoons coarsely grated Pecorino Romano
  • 2 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Freshly cracked black pepper, to taste
  • 1/8 teaspoon lemon juice
  • Eight 1/2-inch-thick slices Italian long bread

DIRECTIONS

In a mortar, combine the garlic and pinch of salt and pound together briefly with the pestle to break up the garlic. Add the fava beans and mint and pound until the mixture has a spreadable consistency. Stir in the Pecorino Romano and olive oil. Season with the salt and pepper, to taste, and the lemon juice.

Preheat the broiler. Drizzle 1 side of the bread slices with olive oil. Toast, oiled side up, until golden and crisp, 1-2 minutes. Spread the hot toasts with the fava mixture. Drizzle with more olive oil and serve.

Recipe Details

Adapted from "Franny's: Simple. Seasonal. Italian." by Andrew Feinberg, Francine Stephens, and Melissa Clark (Artisan Books, 2013)

Servings: 4
Cuisine: Italian
Special Designations: Vegetarian, Healthy

Notes and Substitutions:

Note: If you want to use the food processor for this, go ahead, but be careful and pulse the favas to get different-sized pieces.



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