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Buttery fava beans with crispy prosciutto

Fava beans with crispy prosciutto.

Tad Seaborn/The Globe and Mail<242>

Fava beans (a.k.a. broad beans) are creamy in texture and flavourful enough to headline a simple meal. Simple in the sense of "oh, I just whipped this up," but sophisticated too. Use your very best olive oil; serve the prosciutto on the side or crumbled on top. Salty, tangy Pecorino Toscano makes a perfect addition, but for a bolder flavour you could shave on some Pecorino with truffles (Pecorino Tartufo).


1 19-ounce tin of fava beans, rinsed and drained

4 pieces of prosciutto

1 tablespoon olive oil

A squeeze of fresh lemon

1 tablespoon fresh chopped mint

Shaved Pecorino

1 sliced baguette


Preheat oven to 375 F. Lay 4 pieces of prosciutto on a parchment-lined cookie sheet. Bake 7-9 minutes or until the prosciutto is crisp. Fava beans come fresh (look for them late spring), frozen or canned. Drain and rinse a 19-ounce can and dry very well. Add 1 tablespoon olive oil to the beans and a generous squeeze of fresh lemon. Sprinkle with 1 tablespoon fresh chopped mint and toss lightly. Allow to sit for a few minutes, adjust seasoning and serve with shaved Pecorino on top, the crispy prosciutto and warm baguette.

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