Fava Beans And Pecorino Bruschetta Recipe

I has been a while.

Life rolls fast these days, and I can barely keep up. The new routine of leaving in the morning and coming back for dinner feels lovely, except some (minor?) cons. Light is not enough for photos in the evening, although it is getting better. I usually feel exhausted and I am keen on bruschette and big salads more than anything else, leaving leftovers for the day after. Time for myself is drastically less: one hour. In on hour, I try to shower, do some relaxation and yoga, read my email and wash the dishes –as that one pot is generally used at each meal. Dinner is only half-ready by the time J comes home. After dinner, we tend to collapse on the sofa in a few minutes. No writing or photo-editing involved.

As I said, bruschetta. Did I mention I don’t even make my own bread anymore? I got into this very dangerous habit of hitting Waitrose at around 7pm (I leave work at 6.30, so it’s totally casual!) when all the bread left on the shelves gets marked down to a handful of pennies. I usually buy one or two (sometimes three, if it’s sourdough from Gail’s) loaves for the following days: I am never particularly worried it would get stale, as one loaf tends to last less than one day in this house. My preference goes to good-looking, crusty bread such as spelt boule, seedy bloomers or stone-baked baguette, which surprisingly are always left behind, waiting for me to get the bargain. I must be part of the minority who dislikes the mushy, sliced sandwich bread that is so in vogue here. Anyway, you can see how such easy and cheap access to good bread made me put my home baking spirit on a side. I am a bad foodblogger in so many ways.

Loaded as I am with delicious and effortless loaves, my meal developer imagination these days goes not further than bruschetta, toast, soup and grilled cheese, or panzanella. Quick, easy and filling after a day on my feet is just what I want, and surprisingly I never seem to get tired of such fare. In fact, the late but welcomed explosion of the good season, including sunny days and warmer temperature, and abundance of spring produce ranging from peas to fava beans (no less!) gave a twist to the same old, and made me feel like I was eating a completely different dish altogether.

The rest is history. I found fava beans. I got very excited (as last year I had to cope with edamame instead), and I thought to pair them very classically with some pecorino (cheese is never a problem in this realm), on top of the above mentioned (cheap) stone-baked baguette. Some micro greens for the flashes, as they make everything cute, and dinner was on the table, alongside a big salad with asparagus and the like. Yes, I said big salads before, too. I spare you the details for another time.

Hope you are well. Are you well?

The recipe is very silly: start with about 500 gr of fava beans (in their pod). Remove the beans from the pods, blanch them for 30 seconds in boiling salted water, drain them and let them sit in iced water for a few minutes. If you feel like it, take out the core part of the bean from the tougher, outer shell. Season with sea salt, freshly ground black pepper, good olive oil and some lemon juice. In the meantime, toast some good bread until fragrant and crispy. Arrange the fava beans on the bread, shave some pecorino romano on top, and serve with some micro greens (totally optional) for a touch of cuteness. Enjoy with a glass of chilled, crisp white as an appetizer.

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