June 1, 2020 |
All, Chardonnay Recipe, Food & Wine, Recipes, Spring Recipe |
Fort Ross
Fava Bean and Pecorino Bruschetta
Take advantage of fava beans while they're in season with this refreshing salad. We recommend pairing it with a glass of our Chardonnay - juicy flavors of lemon curd, autumnal pears, hazelnuts and brioche complement the savory spices and salty character of this dish.
Fava Bean & Pecorino Bruschetta
by Chef Marco Canora at Hearth
Ingredients:
3 pounds fava pods (about 2 cups shelled)
6 ounces Pecorino Toscano or other young pecorino cheese
1/4 cup spring onions, thiny sliced
1 1/2 teaspoons dried oregano
Pinch of red pepper flakes
3/4 teaspoon cracked black pepper
3/4 cup extra virign olive oil
1 tablespoon white wine vinegar
1 tablespoon dry white wine
3 tablespoons finely chopped flat-leaf parsley
Instructions:
1. Bring a large pot of salted water to boil. Meanwhile, shell the favas.
2. Drop the beans into the boiling water and blanch until their skins loosen, about 3 minutes. Cool in ice water, peel, and put them in a large bowl.
3. Cut the pecorino into 1/4" cubes and add it to the bowl with the favas.
4. Add the rest of the ingredients to the bowl and mix well. Season to taste with salt and serve.