Never mind it's worst photo you've seen on the internet all week. (Sorry, it was late and the lighting was terrible. Plus, I wanted to eat.)
I can't believe I've let the entire fava season pass without one post. You see, B planted some this year and we both agreed, unequivocally (a rarity for us!), that it was the best thing yet from the garden. We both live for these little emerald green jewels. They are a pain in the you-know-what to prepare (all that shelling, blanching and peeling for such a small amount), but boy are they worth it.
I didn't do much with them this year. I kept it pretty simple. Usually tossed with some fruity olive oil, crunchy sea salt and maybe a little mint. But for the last batch, just before B pulled the plants out to make room for more peppers and cucumbers this summer (we both shed a tear), I made this puree. I couldn't think of anything else to call it but what's up there in the title: Food of the Gods.
Fava Bean Purée, Green Acres Style
1 1/2 c. shelled and blanched fava beans
1/2 c. finely grated parmigiano reggiano (or pecorino romano)
1/3 c. (or so) very good extra virgin olive oil
s & p
Puree the favas and the cheese in a food processor. Drizzle in oil gradually until a spreadable consistency is reached. Season with salt and pepper.
Serve with grilled bread, drizzled with olive oil. Top with a thin shaving of parmigiano reggiano and a tiny pinch of Maldon sea salt. Complete the meal with some salami, olives and a nice rosé. It doesn't get better than this!!
Until next year, my beloved fava....