Fava Bean & Pancetta Bruschetta
I love this time of year when the farmers markets start to overflow with fresh produce! And one of my favorite things to get are fava beans because you can’t find them easily at the grocery stores here. I don’t cook with them often because I really don’t have that many recipes under my belt that include them, but when they are at the farmers market I have to grab some and figure out something fun to create!
This topping is delicious as a bruschetta but it also would go great over some delicate butter lettuce with a drizzle of olive oil, or as a side to some roasted chicken. The flavors are rich, savory and unique!
THE INGREDIENTS -
1 1/2 cups shelled and peeled fava beans - about 2 - 2 1/2 lbs fava beans in the shell.
4 oz diced pancetta
1 small onion or shallot (I prefer shallots because they have a more delicate flavor) I didn’t have one the day I did this recipe which is why there is an onion in the picture :)
1 baguette
Salt & pepper to taste
Olive oil
THE PREPARATION -
Shell the fava beans and place in boiling water for 1 min. Transfer immediately to a bowl of ice water. Peel off the outer thick peel of the fava bean and set aside.
Slice the baguette into about 1/4 in slices and arrange on baking trays. Drizzle with olive oil and sprinkle with salt. Broil until golden brown. Set aside.
In a pan sauté the onion or shallot and pancetta, until softened but not browning, about 5 min.
Add in the fava beans and 1/8 cup water and salt & pepper, cover and cook for 5 min. Remove the lid and cook until the pancetta starts to brown, about 7-8 more min.
Top the bruschetta toasts with the fava beans, drizzle with more olive oil if desired and serve.
