I have never tried cooking with fava beans, but I was recently helping test cookie recipes for a cookie contest being sponsored by The Sugar Association at CulinAerie , and they were setting up for a class on Sicilian cooking which included this recipe. Maybe I was just sick of cookies after making eight different recipes, but this sounded worth trying.
The instructor was kind enough to give me a couple of cups of frozen favas to take home since they aren't currently in season. I left them in the refrigerator to thaw for a few days, until I had time to try this. As I started making the recipe I realized I really did not know how to "peel and cook" them as called for. I boiled them in a couple inches of water for about 10-15 minutes (till they seemed soft and the shells began to split) and let them cool down. Then I popped them out of the skin by squeezing it on the end opposite the end which had split. Is this the "right" way? I have no idea, it worked for me.
This would be a great party appetizer, because it can all be made ahead of time and then assembled just prior to serving. That, and it is great with a glass of champagne.
Fava Bean Puree on Crostini with Red Onions
1 baguette, sliced 1/4 inch thick, brushed with olive oil and toasted in the oven
For the fava bean puree:
1 cup peeled and cooked fava beans (see cooking note above)
1/2 cup extra-virgin olive oil
1 clove garlic
Juice of one lemon
2 tablespoons grated parmesan
salt and pepper to taste
Combine the beans, olive oil, garlic, lemon juice, and parmesan in a food processor. Puree until smooth. Season with salt and pepper and process to mix.
For the onions:
2 red onions, peeled and cut into 1/4 inch thick slices
3/4 cup balsamic vinegar
2 tablespoons sugar
Grated zest of one orange
Juice of one orange
Salt and pepper to taste
Combine all ingredients in a medium bowl. Cover and refrigerate for at least three hours. Preheat oven to 400 degrees. Place onions flat side down in a baking dish and cook for eight minutes on one side, turn and cook an additional six minutes on the other side, or until they are tender but still hold their shape. Season with salt and pepper.
Serve the baguette slices with fava bean puree and onions.
