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Bruschetta with fava beans, ricotta and Pecorino Romano cheese by Chef Peter McNee of Poggio Trattoria

Fava beans are a staple ingredient in Roman cuisine. In the springtime, Romans will eat the raw fava beans with nothing more than a few pieces of Pecorino Romano cheese and some good olive oil. We grow beautiful fava beans in the Poggio organic garden located in the hills of Sausalito. This is our version of an Italian classic- the bruschetta.

Serves 4 people


Fava beans 1 cup*
Ricotta cheese ½ cup
Pecorino Romano 1/8 cup + 2T, grated
Virgin olive oil ¼ cup
Water as needed
Kosher salt to taste
Sea salt to taste
Garlic 1 clove
Bread, ciabatta or baguette 1 ea

*after peeled, blanched and shocked and peeled a second time.


1. Bring pot of water to boil. Add kosher salt.
2. Shuck fava beans.
3. Blanch fava beans in salted water. Check for doneness.
4. Shock beans in an ice bath when cooked to preserve the bright green color.
4. When fully cooled, peel the beans a second time. You need to yield 1 cup.
5. Puree the beans in a food processer with a little water and olive oil.
6. Hand mix together the pureed fava beans, ricotta and 1/8 cup of Pecorino Romano cheese.
7. Season with kosher salt to taste. Reserve for later
8. Slice the loaf of bread for bruschetta. Grill or toast. Rub with garlic.
9. Spread the fava bean puree on top. Sprinkle the 2T pecorino Romano and drizzle with olive oil.
9. Eat.
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