Joel Hough, il Buco // il Buco Alimentari e Vineria
Ingredients:
1 loaf sourdough bread, preferably NY State stone-milled
1 cup Fava beans
2 T Lemon oil (agrumato)
2 t Lemon juice
1 T Shallots(minced)
3-4 leaves of Mint, torn by hand
6-8 leaves of Tarragon, torn by hand
1/2 t cracked black pepper
2 cups of fresh ricotta
Sea salt to taste
Method:
-Slice bread into half-inch thick slices.
-Shell and peel your Favas before blanching in boiling salted water for about a minute. Remove from water and shock in ice cold salted water.
-Toss Favas together with next 6 ingredients till mixed well.
-Top bread slices with ricotta, then the fava mixture, and sprinkle tops with sea salt to taste.
Enjoy!
[Photo courtesy chef]
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