So everyone wants to be a New Yorker, right?
Well, instead of braving the 84 million or so tourists each year, The Big Apple can be a little overwhelming for non-shoppers.
Just because you’re not in New York, doesn’t mean you can’t eat like a New Yorker.
Chef Joel Hough has shared his seriously easy and delicious appetizer for all foodies around the world.
Fresh, simple and jam-packed with protein – fava beans baby! – this recipe is a must for all !
Fava Bean Crostini
Joel Hough, il Buco/il Buco Alimentari
1 loaf sourdough bread, preferably NY State stone-milled
1 cup fava beans
2 T lemon oil (agrumato)
2 t lemon juice
1T shallots (minced)
3-4 leaves mint, torn by hand
6-8 leaves tarragon, torn by hand
1/2 t cracked black pepper
2 cups fresh ricotta
sea salt to taste
Slice bread into half-inch thick slices. Shell and peel your favas before blanching in boiled salted water for about a minute. Remove from water and shock in ice cold salted water. Toss favas together with next 6 ingredients until mixed well. Top bread slices with ricotta, then the fava mixture and sprinkle tops with sea salt to taste.