Fava Bean Toast with Mint, Lemon, and Parmigiano Reggiano
- 2 lb fava beans in the pod
- 4 tbsp extra virgin olive oil
- 1/4 C water
- Sea salt
- 2 garlic cloves, peeled and left whole
- 1 tbsp chopped fresh mint leaves
- 2 lemons
- Freshly ground black pepper
- Parmigiano Reggiano
- Favorite country loaf or olive bread, cut into thick slices and toasted
Bring a large pot of water to a boil. Blanch the beans for 1 minute to loosen the skin, drain, and shock them in an ice bath. Peel the beans using your thumbnail to tear the skin, and squeeze out the bean.
Heat 2 tbsp of olive oil in a medium saucepan, add beans, water, and a generous pinch of salt. Cook on low for 10 minutes, or until they are soft. If necessary, add more water. Mash the beans with the back of a spoon, as you want a rough mash. Add another 2 tbsp oil. Press garlic cloves through a garlic press into the bean mixture and cook for 2 minutes on low, stirring as it cooks. Remove from the heat. Add the chopped mint, freshly ground black pepper, and the juice from one lemon. Taste. Season with sea salt as necessary.
To serve, top your toasted bread with a drizzle of olive oil. Scoop a generous amount of the fava bean mash onto the toast. Top with a few shavings of Parmigiano Reggiano, freshly ground black pepper, and a generous squeeze of lemon juice. Serve immediately.