Walking through the gates of an airport in Italy makes any food lover giddy with anticipation of meals soon to come. There’s a special magic in Tuscan dining: Every bite becomes a memory to be stored away for future food droughts. Combined with the landscape’s peaceful beauty, lush vineyards, and olive-tree terraces, it’s hard to imagine ever leaving. It was difficult to choose a menu due to the wealth of the Tuscan kitchen, so we’ve featured dishes that mirror the region’s reliance on fresh ingredients and simple yet stunning flavors.
Fava Bean Crostini Recipe
Favas are a labor of love because it takes time to shell the pods and peel each individual bean. If you’re in a rush, it’s okay to substitute frozen shelled beans instead.
Yield: 7–8 servings
Ingredients
1 loaf rustic Italian bread, cut into ½-inch thick slices
3/4 lb fresh fava beans, shelled
1/4 teaspoon fresh thyme
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil, plus extra for grilling
Pecorino cheese, for shaving
Coarse salt and black pepper, to taste
Directions
Bring 4 quarts of water to a boil and season with salt. Add fava beans and cook until tender, about 12 minutes. Strain and place beans into a bowl with ice and water. Using a sharp paring knife, pierce outer skin of fava beans, and peel. Add shelled beans to a food processor with thyme, lemon juice, and 3 tablespoons oil. Puree until mixture is somewhat smooth but still has texture, about 1 minute.
Preheat grill to 350˚F. Brush slices of bread with oil and season with salt and pepper. Grill bread until slightly charred, about 1 minute per side. Top slices of bread with puree and grate Pecorino on top. Serve warm.
