Photo: Fava Bean Toasts: Bruschetta con le Fave Recipe
Ingredients
- 1/2 pound shucked fava beans
- 4 tablespoons plus 2 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
- 2 cloves garlic, finely chopped
- 8 slices Italian round peasant bread
- 1/2 bulb wild fennel, finely chopped
Directions
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the fava beans in the boiling water until very tender, about 10 minutes. Drain and refresh in and ice bath. Drain again on paper towels, then peel the beans. Place the beans in the bowl of a food processor and pulse, drizzling in 4 tablespoons olive oil to make a smooth puree. Season with salt and pepper and set aside.
In a large, heavy-bottomed skillet, heat the remaining oil over medium heat for 2 minutes. Add the garlic and slices of bread, a few at a time, and fry in the oil until browned on both sides. Remove the bread, spread with the fava puree, sprinkle with the chopped fennel and serve.
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By kherrin2_11133529
San Diego, CA
on March 25, 2010
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I think this is the best dish I have ever had. I use the fresh fava beans from the garden in the spring and it is just heaven. If you can't find fresh beans then try the frozen bags from the store and it works almost as well. Be sure to chop the fennel finely so that you get the licorice taste on the whole bruschetta. Yumm!
By rose.smartini_4...
Portland, OR
on April 26, 2007
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the only issue i had with this recipe was the that the garlic would get very browned before i was done cooking the bread, i adjusted temps and amounts and it was ok. I also roasted the fennel instead of just raw, that it made it FANTASTIC!
By rtrnow_1068520
Savannah, GA
on September 17, 2004
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Out of this world! Even though anything would taste good on fried garlic bread, fresh fava beans are wonderful. I use the paste in place of mayo on other sandwiches.
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