Fava Bean Crostini
2 cups shelled fava beans, edamame, or young peas (frozen are fine)
3 tbsp grated Pecorino-Romano cheese
Handful of fresh basil leaves
2 cloves of garlic, peeled
Zest and juice of 1 lemon
2 tbsp olive oil
Salt and pepper to taste
Baguette, thinly sliced and toasted
Combine all of the ingredients except for the bread in a food processor. Process until blended but still slightly chunky (or if you want a completely smooth puree, keep processing, and add a bit of water if necessary to loosen up the texture.) Spread on slices of baguette and eat.
Zucchini Cruda and Hazelnut Salad
3-5 small-medium zucchini, very thinly sliced (either with a mandoline or vegetable peeler)
Handful of hazelnuts, toasted and roughly chopped
Leaves from a couple of sprigs of fresh thyme
1 tbsp roasted hazelnut oil
2 tbsp lemon juice
Salt and pepper to taste
Whisk together the oil, lemon juice, and salt and pepper. Toss with zucchini, nuts and herbs. Serve immediately.
