About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

Fava Bean and Greens Crostini

1 ounce thin sliced pancetta cut in pieces
1 stalk of green garlic, minced
About 1 cup of shelled and peeled fava beans, coarsely chopped
a handful of tender young fava greens, coarsely chopped
a handful of arugula, coarsely chopped
salt and pepper to taste
aged pecorino cheese
extra virgin olive oil
sliced country style bread

Cook the pancetta with a bit of olive oil in a medium size saute pan over medium low heat until crisp. Remove the pancetta from the pan and set aside. Pour off all but about a tablespoon of the fat from the pan. Add the minced garlic to the pan and saute until soft (about half a minute). Add the chopped fava beans to the pan and saute about another minute. They shouldn't need much more cooking other than the minute of blanching to remove the peels. Turn off the heat and add the chopped greens to the pan and stir until the greens have wilted. Stir in the reserved pancetta.

Brush the bread with a little olive oil and toast it. Arrange the toast on a platter or individual plates. Pile the beans and greens on the toast. Season to taste with coarse salt and fresh ground black pepper. Use a vegetable peeler to shave some of the pecorino over each portion. Gild the lily with a drizzle of your finest extra virgin olive oil. Enjoy!

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