Paper Chef: Fava Bean Bruschetta

I realized the other day that it’s been over a year since I participated in a food blogging event.  The last one was the Great Mac-N-Cheese-Off of January ’07.  What have I been doing with myself all this time?  Being a giant party pooper, I guess.

So, I’m easing back into the party with Ilva’s Paper Chef event being hosted this month by Hank of Hunter Angler Gardener Cook.  If you’re not familiar, Paper Chef is sort of like Iron Chef for us non-celebrity Internet folk, in which you come up with a dish using the four featured ingredients.  But unlike Iron Chef, there aren’t any cameras in your face and, since Google is only a click away, it’s really easy to cheat.  Sounds good to me.

I was glad to see this month’s ingredients were fennel, prosciutto, honey, and fava beans.  Not too crazy, right?  Past combinations have struck me as a bit challenging for someone of my particular talents.  Anyway, here’s the simple lunch I came up with.  It was good.

 

Fava Bean Bruschetta with Prosciutto and Honey with Shaved Fennel Salad

2 lbs. fava beans, shelled to yield about 2 cups of beans
3-4 Tbsp. extra-virgin olive oil, plus 2-3 Tbsp. more for dressing
1 fennel bulb, white part only, trimmed
1 shallot lobe, minced (meaning ½ shallot)
1 Tbsp. lemon juice, plus more for purée
½ baguette, sliced
1 garlic clove
2 Tbsp. honey
3 slices prosciutto (di Parma or San Daniele)
Salt and pepper to taste

In a pot of boiling, salted water, cook the fava beans until tender, about 10 minutes.  Drain and submerge in ice water until cool.  Drain again.  Pop the beans out of their skins (I do this by tearing a hole in the side and squeezing them out with my fingers).  Place beans in bowl of food processor and purée, adding olive oil until it reaches your preferred consistency (I would have liked mine to have been a little chunkier).  Season to taste with salt, pepper, and lemon juice.

Cut the fennel bulb down the middle, and lay cut side down.  Cut slices as thinly as possible.  Set aside in a medium bowl.  In a small bowl, combine minced shallot and lemon juice.  Slowly whisk in 2-3 Tbsp. olive oil until well combined.  Season with salt and pepper.

Toast baguette slices until golden.  Cut garlic clove in half and rub on one side of each of the toasts.  Drizzle very lightly with honey.  Top with a spoonful of fava bean purée, prosciutto, and another light drizzle of honey, if desired.  Pour dressing over fennel and serve.  Makes 4 appetizer servings.

Comments

[Heather]

That looks perfectly wonderful, Tammy. I haven't done a food event in awhile either. I decided from now on I'm only participating in events that have spoils for the winning.

[Adele]

Mmm. Nicely done.

[Husband]

Yummy!!!

[Marc @ NoRecipes]

Yumm! I love the idea of adding honey to this. Prosciutto is usually so salty I bet this compliments it nicely!

[Jess]

This is not the kind of thing one should read when lunch is a good 3 hours away and consists of leftovers. It's like watching sappy, romantic movies with amazing sex scenes when you're all alone. Sure, you can work with what you have on hand, but it will never be as satisfying. (Why do food and sex metaphors work so well?)

[Tim]

Hey Tammy ~ yes, I'm still lurking about your site, but my oppressive overlords at work have been demanding I produce something as opposed to blogging all day. (nosy meddlers!)

AND this would probably be a better comment for your previous topic, (fixating on the word Green...) but I wanted to turn you on to my favorite new website:

http://www.sundancechannel.com/greenporno/

*Yes, it's safe for work.

I think you'll get a kick out the surreal bee segment.

[Alecto]

For some reason I have trouble with that color green but I suspect if I added enough garlic to it I'd eat anything. Also, I have worked very hard over the years to master Dr. Lecter's well worn statement: I ate his liver with some fava beans and a nice chianti...fffuh fffuh fffuh - so, well, there's that too. On the other hand, I loves me some liver. Hmmmn.

[melissa]

I've never taken part in an event, but definitely want to. I'm inspired by your creativity, and the finished result looks bright and tasty. :)

[michelle @ TNS]

that looks like a lovely light lunch (alliteration!).

i was going to participate this month and have all the ingredients in my fridge - and i was going to make something a lot like this! except with some ricotta in the bean puree, because i'm genetically incapable of not including cheese.

[Tammy]

Michelle: There ain't nothing wrong with that gene! Sounds yummy.

Melissa: There's a first time for everything. Sometimes even a second time!

Alecto: Okay, you keep the liver and I'll keep the fava beans. And the human flesh.

Tim: Oh, wow. Awesome doesn't even begin to describe that clip!

Jess: I don't know, but they sure do, don't they! Food porn and porn porn are why this internet thing will never catch on.

Marc: That's exactly it. Salty and sweet!

Husband, Adele, Heather: Thanks!

[MyKitchenInHalfCups]

Good? Well I guess so. Wonderful ingredients. Would love to have done this one but was traveling. Beautiful presentation.

[nina]

I wonder if that will take 2 bites or just one to gobble up ....it looks sooo good.

[Michelle]

Congrats on your win! I posted a fava recipe this week too :)

[Paz]

Oh! I'd love to try your recipe. Looks and sounds delicious. Congrats on your win.

Paz

[klp]

I made a version of this as an hors d'œuvre for Easter. I pureed shelled English peas with shallot, parsley and olive oil, spread it over crostini, and topped with prosciutto and agave nectar! Delicious. Thanks for the inspiration!