Fava Beans and Pecorino

Staff Writer
Fava Beans and Pecorino
Fava Beans and Pecorino
John von Pamer

Fava Beans and Pecorino

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.

4
Servings
270
Calories Per Serving
Deliver Ingredients

Notes

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.

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.

Fava Bean Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Fava Bean Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.

Nutritional Facts

Total Fat
11g
17%
Sugar
6g
N/A
Saturated Fat
2g
11%
Cholesterol
3mg
1%
Protein
10g
19%
Carbs
34g
11%
Vitamin A
9µg
1%
Vitamin B6
0.1mg
5.5%
Vitamin C
2mg
3%
Vitamin E
2mg
8%
Vitamin K
21µg
27%
Calcium
122mg
12%
Fiber
5g
19%
Folate (food)
85µg
N/A
Folate equivalent (total)
105µg
26%
Folic acid
12µg
N/A
Iron
3mg
15%
Magnesium
39mg
10%
Monounsaturated
7g
N/A
Niacin (B3)
4mg
20%
Phosphorus
150mg
21%
Polyunsaturated
2g
N/A
Potassium
219mg
6%
Riboflavin (B2)
0.3mg
14.7%
Sodium
342mg
14%
Thiamin (B1)
0.3mg
19.1%
Zinc
1mg
7%

Around the Web