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Fort Ross Vineyard

Fort Ross
 
June 1, 2020 | Fort Ross

Fava Bean and Pecorino Bruschetta

Take advantage of fava beans while they're in season with this refreshing salad. We recommend pairing it with a glass of our Chardonnay - juicy flavors of lemon curd, autumnal pears, hazelnuts and brioche complement the savory spices and salty character of this dish. 

hearth_fava_bean_and_pecorino_salad

Fava Bean & Pecorino Bruschetta

by Chef Marco Canora at Hearth

Ingredients:

3 pounds fava pods (about 2 cups shelled)

6 ounces Pecorino Toscano or other young pecorino cheese

1/4 cup spring onions, thiny sliced

1 1/2 teaspoons dried oregano 

Pinch of red pepper flakes

3/4 teaspoon cracked black pepper

3/4 cup extra virign olive oil

1 tablespoon white wine vinegar

1 tablespoon dry white wine

3 tablespoons finely chopped flat-leaf parsley

Instructions:

1. Bring a large pot of salted water to boil. Meanwhile, shell the favas.

2. Drop the beans into the boiling water and blanch until their skins loosen, about 3 minutes. Cool in ice water, peel, and put them in a large bowl.

3. Cut the pecorino into 1/4" cubes and add it to the bowl with the favas. 

4. Add the rest of the ingredients to the bowl and mix well. Season to taste with salt and serve.

Time Posted: Jun 1, 2020 at 11:59 AM