Smashed Fava Beans on Toast with Pecorino and Mint
Fava beans are one of spring’s most coveted ingredients, and my favorite way of preparing them is to smash them with mint and pecorino into a chunky spread for topping toast. Once the favas are blanched and shelled, the spread comes together in mere minutes. It makes a fine snack to start a party, but perch a poached egg on top and you’ve got breakfast or lunch.
Fava beans can be cooked and shelled up to 3 days in advance and stored in an airtight container in refrigerator.
Frozen edamame or English peas may be substituted for the fava beans.
Lightly herbal Vermentino.