Last sunday, the weather was kind enough to let us out of the house and at the end of the afternoon we went to Macau, a small village close to Bordeaux. It’s very close to the city yet it’s already the countryside. You see sheeps, cows but also châteaux and vineyards because we are in Medoc. The banks of the Garonne river are wild, at the small harbour, a charming open-air cafe and a lovely view to the Ile Verte (one of the islands located in the Gironde’s estuary). The light was kissing the stone facades, shining with golden tones.
This village is lovely and even more so when the vines have their leaves. It’s the kind of place where you want to spend the afternoon, contemplating the river with a nice glass of wine.
It’s one of those first moments of spring when you can sit outside in the evening, enjoying the end of the day. To go with the white wine, I like to make small tartines with fresh ingredients. When I saw those fava beans at the market (finally !!), I immediately knew what to make with them : a good crostini. It’s a typical Italian Spring recipe, a crostini with fava beans, pecorino and lemon, just here to let the precious fresh beans shine
Yes, precious, because you will need all you patience to make this ! With 500g (a pound or so) of shelled beans, I made a mear 5 tartines, (one was eaten while shooting, can you blame me ?) ! So, please overbuy at the market and make so time for this recipe : you will need to shell the beans out, blanch them and peel them, but believe me, it’s worth it, you take a bite into springtime.
Fava Bean Crostini with Lemon and Pecorino
For 10 crostini
1 kg (2 pounds) of fava beans or 200g (7 oz) of fava beans, shelled
Juice of 1/2 lemon
2 tbsp of pecorino
1 tbps of olive oil
Oregano or mint leaves (or your favorite herb)
Slices of toasted baguette
1. Shell the beans and blanch them in boiling water for 3 minutes. Drain in ice-cold water.
2. Peel the beans and place them in the bowl of the mixer. Reserve a few beans for serving.
3. Add the lemon juice, oilve oil and herbs. Coarsely mix, don’t overdo it, you still want some texture.
4. Add the pecorino, a pinch of Espelette pepper, salt, pepper. Stir with a spoon.
5. Serve on crusty bread !