This is a great combination of flavors that all support and play off each other. Romano cheese is a classic pairing with early season favas, so if this is being used with pasta or as a dip add some grated or crumbled romano. This mélange is great for fish, grilled chicken, sandwiches of fresh mozzarella and salumi, or toss it with orecchiette pasta or some chunks of summer squash that have been grilled or pan seared.
INGREDIENTS:
2 cups shelled and peeled favas, blanched until just done
1½ cups scallions, whites cut using a roll-cut*, greens finely sliced with your sharpest knife (if the knife is not sharp the greens can give off a lot of whiffy, swampy aroma similar to propane and will overwhelm everything else)
¼ cup loose packed oregano leaves, the smaller tender ones preferably, chopped roughly
1 clove garlic, peeled
1-2 tablespoons lemon juice, or as needed, Meyer preferred
¼ cup mild, fragrant olive oil, or as needed
Salt and pepper to taste
Optional depending on final use- ¼ to ½ cup loosely packed finely grated or crumbled romano cheese, or to taste
METHOD:
Rub the bottom of a good sized non-reactive bowl with the garlic clove until you see streaks of garlic oil on the bottom of the bowl. Discard the garlic and wait for the oil to dry.
Add the lemon juice to the bowl, then add the favas. Use a wooden spatula or spoon to break up the favas a little. If they are small favas-fingernail size- don’t worry about it. Sprinkle with a little salt and pepper and mix in.
Add the scallions and oregano and mix together to combine well. Drizzle oil over the lot and mix together, stirring gently but steadily. The ingredients should not be so wet they run across the surface of the plate, nor should they be so dry they are a bunch of disparate individual components. Think of salsa verde or a chunky pesto when making this.
If using the cheese, scatter it in the contents of the bowl and fold in.
Taste for balance and adjust as needed. Lemon juice will be the likely thing needed, then oil. If not using cheese, salt might come into play as well. When seasoning with salt and pepper, remember that cheese is salty so go lightly. Use can always add more salt, but getting it out just won’t happen.
Chef’s Notes: * Roll-cut is where you hold the onion parallel to the bottom edge of the cutting board, and slice at an angle, then roll the onion a quarter-turn and slice. Roll, slice, etc. Roll cut. Also known as an “oblique cut”. Use this recipe as a condiment on grilled, roasted, or steamed fish-any firm textured flavorful fish, or on boneless chicken. As a pasta sauce, cook the pasta, then finish it with a little butter or oil and pasta water. Right at the end, add the sauce and toss to mix in, and serve right away. You could add chunks of prosciutto or small cooked shrimp. This would be an excellent condiment for summer squash as well.
Serves: 4
Source: Chef Andrew E Cohen
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