A couple of years ago I received the book Plenty, by Yotam Ottolenghi as a holiday present. I have had my eye on it for a while and I will admit that I was supper pleased to finally have one in my possession. I went through it cover to cover numerous times - I could not put it down. It is full of super great veggie recipes, one better than the next. With full honesty I cannot think of any one of the recipes that I like better.
Then, Ottolenghi came out with another book: Plenty More. I received this one for my birthday this past year, and just like the last one I could not put it down. over and over again I have flipped through the pages. Let me admit that sometimes I do not know what is more enticing in these books, the recipes themselves or the photos of the food. Just like the last book it is just gorgeous!
Okay, enough of me gushing! The other day while walking past one of the stands down at Pike’s Place Market the vendor told me that the fava beans were exceptional and just came in. So I purchased a few handfuls and headed home. I remembered a recipe in Plenty More that I really admired and I figured this was the perfect time to dive into it.
The recipe was a Fava Bean Spread with a Roasted Garlic Ricotta; I know, it sounds fabulous doesn’t it?!? So I started in on the recipe. Brian assisted by hulling and shucking the fava beans for me while I took a walk with the dogs to a bakery to pick up a freshly baked baguette to enjoy it with. Although the recipe called for lots of fresh lemon zest and juice I substituted in some preserved lemon zest being I have so much of it on hand. Also, I added in a bit of fresh water cress when I was sautéing the favas. I thought the peppery nature of the water cress would compliment the favas along with the bright lemony flavor. After I had it all plated, bread was sliced and assorted raw veggies to go along the side were prepped we gave it all a try.
I didn’t say a word through each bite! I chewed, I munched, I let the flavors linger on my tongue, and I completely enjoyed ever tiny moment of it all. I savored it all, Brian chatted away telling me about work and then looked at me asking why I was so silent. Once he saw the expression on my face he asked "You are loving every bite of this aren’t you?" I couldn't find a word to muster up, I was just too busy taking it all in. I believe I put my hand up to my mouth, smiled, and nodded. There were no words needed, I was tasting something so deliciously good I had to relish every bit of it! After a bit of time, and about 4 slices of baguette for myself; it was almost all gone. As we were packing up the leftover we both agreed, this definitely needs to be made again - and it must be shared! So thank you Yotam Ottolenghi, you are super talented beyond words and have inspired a fantastic creation.
Fava Bean and Water Cress with Roasted Garlic Ricotta Spread (feeds 4)
1 pound of fava beans (about 1 cup shelled)
4 garlic cloves
1/2 cup olive oil
1 cup ricotta cheese
1 cup water cress
1/4 preserved lemon peel, chopped very finely
1 lemon (half zested and juiced, the other half sliced)
handful fresh mint leaves (about 1/4 cup), chopped
Sea salt and fresh black pepper to taste
Extra olive oil for drizzling
Freshly sliced crusty bread for serving
First, preheat the oven to 400 degrees. Place a pot of salted water over high heat and bring to a boil. Meanwhile, have a large bowl of ice water set aside for blanching. Place the fava beans in the boiling water and cook for about 2 minutes. Drain and immediately place the beans in the ice bath you have waiting to shock them. Once they are cool enough to handle, pop the favas out of their outer skin - discarding the skin and reserving the inner bean.
Next, toss your garlic cloves with the skin on in 2 tbsp of olive oil. Place them on a baking dish and roast in the oven for 10 minutes. The cloves should be tender when pierced. Once the cloves are cool slip them out of their skin giving them a rough mashing with a fork and set them aside.
Then, place a large sauté pan over medium heat. Once your pan is heated through add the remainder olive oil and heat through. Add the preserved lemon peel, the peeled favas, and let it all simmer together about 2-3 minutes. Add the water cress and sauté all together until ithe water cress wilts.
Meanwhile, in a bowl mash together you roasted garlic and ricotta. Season it with a bit of sea salt and fresh black pepper. spread the mixture in the bottom of your serving dish / plate.
Finally, top the ricotta mixture with your fava and water cress sauté. Sprinkle it with the reserved lemon juice, fresh lemon zest, and fresh mint. Drizzle it with a bit of olive oil, sea salt and fresh black pepper. Serve with fresh bread and lemon slices.