Edamame, Fava Beans and Pancetta on Toast
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Edamame, Fava Beans and Pancetta on Toast
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 10minutes |
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Ingredients
- 4cups Fava beans shelledfrozen or fresh
- 1/2cup diced pancetta or good bacon
- 2tbsp olive oilplus more for drizzling
- 1medium lemon, juiced
- 4thick slices sourdough bread
- sea salt and black pepper
- olive oil to finish
- 1tsp chopped fresh mint
Instructions
- Prep the beans. Shell the fava beans and edamame. Keep them separate.
- Bring a medium pot of salted water to a boil and add the fava beans. Simmer for 2 minutes and then scoop them out. Squeeze each fava bean out of its outer bitter skin, toss in a colander to drain and set aside. Keep the water boiling. Then add the edamame to the boiling water. Simmer for 2 to 3 minutes. Drain and set aside.
- Fry the pancetta or the bacon in a skillet until crisp and brown. Remove from the heat.
- When ready to serve, in a large bowl combine the fava beans and edamame, the pancetta, the olive oil and the lemon. Mix delicately.
- Toast the bread. Spoon the beans and pancetta mix on the toasted bread, drizzle with extra olive oil and sprinkle with sea salt and black pepper. Finish with a little sprinkle of chopped mint.
Recipe Notes
Grated Pecorino or aged ricotta would make a nice salty and savory addition to the toast.