Fresh fava beans are one of the greenest things we eat; the color almost seems fake it’s so lurid. That makes this fresh fava puree an eye-catching spread on toast. You could call it a bruschetta, but it’s really just favas on toast.
- 1 cup fresh favas, shelled and blanched
- 5 large garlic cloves, minced
- 2 dried small chiles, such as aji amarillo or tabasco or mirasol
- 1 sprig of fresh rosemary or savory, or 4 sage leaves
- Olive oil
- Juice of a lemon
Heat 4 tablespoons of olive oil in a large frying pan over medium heat for 2 minutes.
Tear or chop the chiles in large pieces and toss them with the herb of your choice into the hot oil. If it sizzles wildly, turn the heat down. It should sizzle mildly for 3-4 minutes.
Add the minced garlic and let is cook slowly for several minutes. The moment you see some bits get brown, add the fresh favas and mix everything together. Cook gently for 3-5 minutes, but take everything off the heat if you see the favas losing their nice color. At that point, remove the chiles and the herb.
Pour the contents of the pan into a food processor and buzz it into a chunky paste. Scrape down the sides of the processor bowl. Turn the machine back on and drizzle in enough olive oil to make it a smooth puree. Stop, add enough salt to your liking, then mix a little more.
To serve, mix some lemon juice into the puree and spread on toast made from crusty, chewy bread, such as a pugliese or a good baguette.
NOTE: Only add the lemon juice to the amount of the puree you are serving at the moment. Sans lemon, the spread will keep in the fridge for a week.