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Ingredients
- 2 lb fresh fava beans in pods Salt
- 1 Tbsp. extra virgin extra virgin olive oil Freshly grnd black pepper
- 12 x ( 1/2 inch-thick) slices bread, each about 3 inches across
Directions
- Freshly grated Parmigiano-Reggiano cheese, optional garnish
- Preheat oven to 400 degrees.
- Bring 2 qts water to a boil in a medium saucepan. Shell fava beans (there should be about 2 c. of shelled beans). Add in beans to boiling water and simmer 2 min. Use a slotted spoon to transfer favas to a large bowl. Cover with cool water and drain. When cooled, use your fingers to scrape away the outer light green skin on each fava and squeeze the skin to pop out the dark green bean inside.
- Bring water in pan back to a boil. Add in peeled beans and 1 tsp. salt. Cook till beans are quite tender, about 4 min. Drain beans and place in a small bowl. Mash beans with a potato masher and then beat in the oil with a fork.
- Season with salt and pepper to taste. Keep hot.
- Place bread slices on a baking sheet and bake, turning slices once, till lightly browned and crisp, 8 to 10 min. Place toasted bread on a large platter. Spread fava bean puree over each slice and serve immediately. Garnish with freshly grated cheese, if desired.
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