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!