Spring crostini with green peas, ricotta, and fava beans
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 150, total fat 5 G., saturated fats 3 G., proteins 8 G., carbohydrates 18 G., fiber 2 G., cholesterol 13 mg, sodium 214 mg, sugar 3 G.
Calories 150, total fat 5 G., saturated fats 3 G., proteins 8 G., carbohydrates 18 G., fiber 2 G., cholesterol 13 mg, sodium 214 mg, sugar 3 G.
"When fava beans are in season, there's nothing more delicious! The combination of fava beans and a creamy, cheesy green pea spread makes for a perfect appetizer," says Anne Burrell. Garnish these spring crostini with fresh mint and enjoy the wonderfully light flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups peeled green peas
- 1 cup shelled fava beans
- 1 cup ricotta
- 1/4 cup freshly grated Parmesan cheese, plus extra for sprinkling
- 1 tbsp extra-virgin olive oil + extra for serving
- 2 tbsp chopped fresh mint
- 0.5 tsp. grated lemon zest
- 1 baguette, sliced into 0.5 cm thick slices.
- Sea salt flakes, for serving
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Cooking the dish according to the recipe:
- Bring a medium saucepan of salted water to a boil and place a bowl of well-salted ice water next to it. Drop the peas into the boiling water, bring the water back to a boil, and cook for 2 minutes.
- Using a slotted spoon, transfer the peas to ice water. Once cool, remove them from the ice water and set aside. Repeat with the fava beans. Once cool, remove the tough skins and set aside.
- In a food processor, puree the peas to a coarse paste. In a large bowl, combine the pea paste, ricotta, and Parmesan; mix well, sprinkle with coarse salt (about 1/2 teaspoon), and taste. In another bowl, toss the fava beans with olive oil, mint, lemon zest, and a pinch of coarse salt. Set aside.
- Heat a grill pan over medium heat. Brush both sides of the bread slices with olive oil and cook, turning, until crisp, 30 seconds to 1 minute.
- Spread 1/4 cup pea spread on each crostini. Top with fava beans, shaved Parmesan, drizzle with olive oil, and a pinch of sea salt.
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