Fava Bean Agnolotti With Curry Emulsion Recipes

FAVA BEAN CROSTINI WITH PECORINO FRICO

Steps:

• Preheat your oven to 350 degrees F.
• Bring a saucepan of water to a boil. Add the fava beans and blanch for 3 to 4 minutes. Drain and place in an ice bath. Peel the skins off the favas; the beans will split into 2 bright green pieces as you pop them out of their skins.
• In a food processor, combine the peeled favas, pecorino, garlic, parsley/mint mixture, lemon juice, salt and pepper, and EVOO. Pulse into a thick spread. Taste and adjust the seasonings. Season with a little flaky sea salt.
• For the frico: mix the 2 cups of pecorino with a tablespoon of flour. Divide the mixture into small piles on a silpat-lined sheet tray. Place in oven until golden and melted together, about 10 minutes. Remove with a spatula.
• Slice your bread into thin slices. Drizzle with good olive oil and sprinkle with flaky sea salt. Place in oven until crisp and golden. Serve the spread on the charred small toasts. Place a frico standing up on each crostini.

FAVA BEAN AGNOLOTTI WITH CURRY EMULSION

Steps:

• Shell the fava beans and peel the skins from the beans (peeling the beans before cooking them prevents gases from being trapped between the bean and the skin that could cause discoloring). Remove the small germ at the side of each bean. You need 1 1/2 cups beans for the filling; reserve any extra beans for another use. Blanch the beans for about 5 minutes, or until tender, and immediately transfer to ice water to chill. When they are cold, drain the beans and spread on paper towels to drain thoroughly.
• Place the beans in a food processor with the bread crumbs. Blend until they come together and form a ball. Add the mascarpone and process again until the mixture is smooth. Season to taste with salt. You will have 1 to 1 1/4 cups of filling (enough to fill 48 agnolotti). Refrigerate the mixture until it is cool, or for up to 2 days.
• Roll out the dough and fill the agnolotti according to the To Fill Agnolotti instructions. You should have approximately 48 agnolotti.
• For the curry emulsion, toast the curry powder in a small saucepan over medium heat until it is fragrant. Stir in the scallions and heat for another minute. Add the 3/4 cup stock, the cream and crème fraîche, bring to a simmer and cook until the liquid is reduced to 1/2 cup. Swirl in the butter. When the butter is melted, transfer the sauce to a blender. Add the remaining 2 tablespoons stock and blend for 30 seconds to emulsify the mixture. Season with salt and pepper and strain into a wide pan.
• Meanwhile, cook the agnolotti in a large pot of lightly salted boiling water until cooked through, 4 to 5 minutes.
• Drain the agnolotti, add the agnolotti and ramps to the curry emulsion, and toss over low heat to coat with sauce. Divide the agnolotti and ramps among six serving dishes and garnish the top of each with 3 garlic sprouts. Serve immediately.

SPAGHETTI WITH CHIANTI AND FAVA BEANS

Steps:

• Pour the bottle of Chianti into a large pasta pot and add 2 quarts of water. Add a handful of salt and bring to a boil over high heat. Add the spaghetti and cook to just under al dente, about 8 minutes. Do not drain; you will need the pasta liquid for the sauce.
• While the pasta is cooking, heat a large skillet over medium-high heat. Add the olive oil and sausage to the hot pan and cook, breaking apart the sausage with the back of a wooden spoon. When the sausage is almost entirely cooked, about 4 minutes, add the shallot and garlic and cook an additional 2 minutes, stirring often. Using tongs or a pasta fork, scoop the pasta directly into the pan with the sausage. Sprinkle with 3/4 cup of the Parmigiano-Reggiano and toss with the tongs to combine. Add the mascarpone, fava beans, 1/4 teaspoon salt, the rosemary and about 1 cup of the pasta cooking liquid. Stir with a wooden spoon to combine, adding more pasta liquid as needed to form a sauce and coat the pasta. Serve sprinkled with the remaining 1/4 cup Parmigiano-Reggiano.