This is a mash of fava beans studded with small bits of summer squash flash sautéed to crisp them up a bit. This dish could serve as a topping for crostini or something from the grill. Here it is served in small Romaine leaves as a mezze. This dish has flavorings more from the Middle East, but switching the cilantro for mint or basil, and removing the cumin will swing it towards Italy, France, and Spain.
INGREDIENTS:
1½ to 2 cups blanched and peeled fava beans ½ large white or yellow onion, diced very fine 1 small garlic clove, minced Vegetable stock or water as needed 1 cup diced summer squash, cut to ¼ inch dice Olive oil as needed ½ teaspoon cumin seeds, dry toasted until fragrant and powdered 1 to 2 tablespoons cilantro, or to taste, sliced finely with scissors or your sharpest knife Salt and pepper to taste -Optional- Around ¼ cup pine nuts or pistachios 1 romaine heart, stemmed and halved crosswise
METHOD:
Heat a 10-inch sauté pan over medium heat. When hot, film generously with oil. When hot, add the onions and toss to coat. Cook until the onions are “clear”, but not coloring.
Add the garlic and gently cook to soften. Add a couple tablespoons stock or water and simmer to soften the alliums and evaporate the liquid.
Add the favas and drizzle with a little oil. Toss to coat and sauté gently a couple minutes to lightly color some of the favas. Add ¼ cup or so of stock, and cook until the favas are soft and able to be mashed with a fork. Don’t over cook-you don’t want the beans so soft they start to disintegrate at a mere touch.
When the favas are tender, season the lot with salt and pepper and add the cumin. Gently mix in and remove from the heat. Keep warm.
Heat a small frying pan, 8 inches or so, over medium-high heat. Add 1/8th inch of oil and get very hot. The surface should be shivering and it should just about to smoke. Carefully add the summer squash dice to form one layer without overlapping. Fry just long enough to brown on the downside then turn the squash bits over. When colored, remove with a slotted spoon to paper towels to drain. Finish off the rest.
When the squash is cooked, use a fork to smash up the still warm favas and onions so it is still a bit chunky, then carefully fold in the squash bits along with the cilantro. Taste for seasoning and adjust as needed.
Place in a bowl and drizzle with a little olive oil. If you like the idea of the nuts, scatter them over the surface of the mash.
Place the romaine leaves in a bowl and serve with the mash, using the leaves to scoop the mash.
Chef’s Notes:
Use mint or basil instead of cilantro, and add a pinch of dried thyme or oregano. Skip the mint/basil entirely and add fresh oregano. Put on flat breads or crostini and top with a dollop of yogurt. Add crumbled or cubed feta cheese. For a tapa, use Pimento de la Vera for spicing. That would go well with grilled shrimp, or use the basic recipe to top grilled pork chops or even steak. You could thin the mash out with a little stock and oil and even toss it with pasta as the favas have a slightly cheesy flavor.
Serves: 4
Source: Chef Andrew E Cohen
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