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Wednesday, December 8, 2021

Fava Bean Salad Recipe featured in MiSCHIEF IN THE KITCHEN


6 servings

Courtesy of Gabriele Bertaccini, Il Tocco & Culinary Mischief

6 oil-packed anchovy fillets
1 ½ tablespoons drained and rinsed capers
2 tablespoons finely chopped dill
1 garlic clove, thinly sliced
1 tablespoon white wine vinegar
½ cup extra virgin olive oil
Freshly ground black pepper
1 2/4 cups fresh fava beans (about 5 ½ pounds in the pod)
2 cups grated mild pecorino (about 8 ounces)
Hard crust bread



Bring a large saucepan of salted water to a rolling boil.

Meanwhile, combine the anchovies, capers, dill and garlic in a medium bowl. Whisk in the vinegar and then the olive oil. Season the vinaigrette to taste with pepper. Set aside.

Prepare a large bowl of ice water. Add the fava beans to the boiling water. Once the water returns to a boil, cook for 3 minutes or until the beans are tender. Drain the beans and plunge into the ice water to stop the cooking. Drain again and pat dry. Remove the skin from each one by pinching once end and then squeezing out the bean.

Toss the fava beans in the vinaigrette. (The salad can be made up to 1 day ahead to this point and refrigerated. Bring to room temperature before serving.) Spoon the salad over a toasted slice of bread, and top with the grated pecorino cheese.



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