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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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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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