SPRING PEA AND RICOTTA CROSTINI WITH FAVA BEANS
"When fava beans are in season, there's nothing like them. Pairing favas with creamy, cheesy peas makes for a yummy bite," says Anne.
Provided by Anne Burrell
Categories appetizer
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Bring a medium pot of well-salted water to a boil and set up a bowl of well-salted ice water. Drop the peas in the boiling water, let the water return to a boil and cook the peas for 2 minutes. Scoop the peas out of the water and plunge them immediately into the ice water. When the peas are cool, remove them from the ice water and reserve. Repeat this process with the fava beans. When the favas are cool, peel off the tough outer layer and reserve the beans.
- In a food processor, pulse the peas to make a coarse paste. In a large bowl, combine the pea paste, ricotta and parmigiano; mix well, season with kosher salt (about 1/2 teaspoon) and taste to make sure it's delicious. In a separate bowl, toss the favas with the olive oil, mint, lemon zest and a pinch of kosher salt. Set aside.
- Heat a grill pan over medium-high heat. Brush both sides of the bread slices with olive oil and grill, flipping, until lightly charred, 30 seconds to 1 minute.
- Spread about 1 tablespoon of the pea-ricotta mixture onto each crostini. Top with the favas, a final shaving of parmigiano, a drizzle of olive oil and a pinch of sea salt.
PEA AND RICOTTA CROSTINI
Steps:
- Preheat a grill over medium-low. Add the baguette slices and grill on both sides until toasted. Remove from the grill and rub the toasts with the garlic clove (discard clove). Drizzle lightly with the chili oil. Set the toasts aside.
- If using fresh peas, bring a small pot of water to a boil. Add the peas and blanch, about 1 minute. Then pour onto a sheet tray lined with a clean kitchen towel and allow to cool. If using frozen peas, add to a strainer and rinse under warm water to thaw, then set aside.
- Meanwhile, in a medium bowl, combine the ricotta, goat cheese, coarsely grated Parmesan, minced garlic, lemon zest and a pinch sea salt. Stir to combine. Add the peas and stir with a wooden spoon, lightly mashing the peas with the back of the spoon.
- To assemble, spoon the cheese and pea mixture onto the toasts, top with extra Parmesan to garnish, and serve.
FAVA BEANS AND PEAS WITH MINT, BASIL, LEMON RICOTTA ON CROSTINI FOR ST. JOSEPH'S DAY
The luscious flavors of Spring! Freshly shucked fava beans and peas nestled on a bed of fluffy, lemon-scented ricotta cheese, and grilled Italian toasts. This is so easy and flavorful. The secret is using fresh fava beans.
Provided by Homemade Italian Cooking with Cara
Categories Appetizer
Time 15m
Number Of Ingredients 9
Steps:
- Shell the fresh fava beans. Boil them in a pot for 2 minutes on the stove, and then dunk in an ice bath to stop the cooking. You don't want them mushy. Once cooled it is easy to pull off the outer skin to reveal the delicious bright green fava bean inside.
- In a small bowl, grate lemon zest to the Ricotta cheese. Add juice of half lemon, olive oil, salt and black pepper. Mix and refrigerate to chill.
- Saute the garlic, fava beans and peas in a tablespoon of olive oil in a pan on the stove for 2-3 minutes. Add salt, red & black peppers, mint, and basil. Turn off the heat.
- Brush olive oil on both sides of the sliced bread and toast in a grill pan.
- To assemble, place a dollop of the lemon ricotta on a toasted bread slice, top with a tablespoon of fava beans. Garnish with fresh basil/mint.
FAVA BEANS WITH SNAP PEAS AND MINT
Fava beans mingle with snap peas and mint in this showcase of spring vegetables.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add snap peas and blanch 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel-lined plate.
- Add fava beans to pot and blanch 2 to 3 minutes. Transfer to ice bath and let cool; drain on plate. Pop favas from skins.
- Melt butter in a large saute pan over medium. Add favas and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add peas; season with salt and pepper. Cook, stirring occasionally, until tender and heated through, 3 to 5 minutes. Transfer to a serving bowl and sprinkle with mint.
FRESH RICOTTA AND FAVA BEAN BRUSCHETTA
Categories Bean Cheese Garlic Bake Vegetarian Quick & Easy Ricotta Basil Spring Healthy Boil Bon Appétit
Yield Makes 8 (appetizer) servings
Number Of Ingredients 6
Steps:
- Cook fava beans or lima beans in medium saucepan of boiling salted water until just tender, about 1 1/2 minutes for fava beans or about 4 minutes for lima beans. Drain. Rinse under cold water; drain well. Peel fava beans if using; set aside. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 375°F. Arrange bread pieces on baking sheet; toast in oven until light golden, about 12 minutes. Rub 1 side of each bread piece with cut side of 1 garlic half, pressing firmly to release juices into bread. Top each bread piece with 1 heaping tablespoon ricotta cheese, then fava beans, dividing equally. Place 2 bread pieces on each of 8 plates. Drizzle lightly with olive oil. Sprinkle with salt and pepper. Garnish with sliced basil and serve.
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