Springtime Morel And Fava Bean Crostini Recipes

FRESH FAVA BEANS AND WILD MOREL RAGOUT WITH LAKE SUPERIOR WHITEFISH

Steps:

• Shell the fava beans from the large long pods in which they are encased. This will reveal the beans in their thin skin from which they must also be removed. Do this by bringing a pot of water to a boil, add the beans to the pot and blanchcook for 2 to 3 minutes before straining the favas and shocking in an ice bath of cold water. The thin skin can now be peeled entirely off by hand to reveal the sweet fava bean. It is now ready to be added to any dish and only requires a few moments of additional cooking time.
• Clean the morels carefully and trim off the bottom of the stem. Remove all dirt and debris by soaking them in several changes of clean cold water. Next, lay the morels out on paper towels to absorb the excess moisture and air dry. Keep refrigerated until ready to use.
• In a saute pan, heat 3 tablespoons of the olive oil over medium heat. Add the morels and saute 3 to 4 minutes. Add the shallots and cook for 3 additional minutes. Add the fish stock and braise the morels for 2 to 3 minutes.
• Add the fava beans and white wine to the morels and continue to cook another 3 minutes. Season the vegetables with salt and pepper and add the fresh thyme leaves. Swirl in the cold butter to allow the butter, which adds a creamy texture to the dish, to melt but not separate. Remove promptly from the heat and place the morels and fava beans on a warm serving platter. While the morels and fava beans are cooking begin to cook the whitefish by seasoning the fish with salt and pepper. Heat the remaining olive oil in a second saute pan. Add the fish fillets to the hot oil, skin side down and cook the fillets 2 1/2 to 3 minutes on each side, before removing and placing on the serving platter with the morels and favas.

CROSTINI OF FAVA BEAN PUREE, FRESH RICOTTA, AND MOREL MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Using a pastry brush, brush a cookie sheet with oil. Place the sliced pieces of baguette on the cookie sheet and lightly brush each piece with oil. Bake until golden brown, approximately 6 minutes.
• With a mortar-and-pestle or a food processor, puree the fava beans with extra-virgin olive oil, garlic, lemon juice, and Parmesan. Season the mixture with salt and pepper, to taste.
• In a skillet on high heat, saute the mushrooms in 2 tablespoons olive oil and shallots until tender. Season the mixture with salt and pepper, to taste.
• Spread a spoonful of the fava puree on each slice of baguette and then top with a small amount ricotta then garnish with a piece of cooked morel.

SPRING PEA AND RICOTTA CROSTINI WITH FAVA BEANS

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.

ARUGULA AND FAVA-BEAN CROSTINI

Steps:

• Preheat oven to 350°F with rack in middle.
• Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don't peel).
• Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
• Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.
• Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.
• What to drink:
• Fontaleoni Vernaccia di San Gimignano '07