I made this as an appetizer and served it with some lovely Italian Pinot Grigio before dinner. It was so fresh tasting and delicate – just delicious.
- 1 lb peas in their pods (about 5 ounces shelled weight)
- 1 1/2 lbs fava beans in their pods (about 9 ounces shelled weight)
- Bunch of fresh mint, leaves picked
- Sea salt and freshly ground black pepper
- Extra Virgin olive oil
- 2 ounces finely grated fresh pecorino cheese, plus extra for serving
- Juice of 1 lemon
- 4 large slices, or 8 small slices of sourdough bread
- 1 clove of garlic, unpeeled, cut in half
- 2 large balls of buffalo mozzarella cheese (or Burrata), torn in half
- A handful of pea shoots (for garnish)
Shell the peas and fava beans, keeping them separate. Put any really small ones to one side.
In batches, if necessary, mash/bash up half of the mint leaves with the peas and a pinch of salt. Add the fava beans a few at a time and crush to a thick green paste. Avoid using a food processor, as this will make the paste too smooth – it’s better to have it somewhat chunky.
Mash in a few tablespoons of extra virgin olive oil to make the paste really “gorgeous” and spreadable. Stir in the pecorino. If the mixture is a bit stiff, add a little more oil to loosen it. Add about 3/4 of the lemon juice – this will bring the “whole story” together. Have a taste and see what you think. You want the richness of the pecorino and the oil to balance nicely with the freshness of the peas, beans and mint. Season with more salt and some pepper if you need to.
Toast the bread on both sides. Rub each slice twice only (very important) with the cut side of the garlic and top with some smashed peas and half a ball of mozzarella.
Dress the pea shoots, the remianing mint leaves and the reserved small peas and beans with the rest of the lemon juice, olive oil, salt and pepper and scatter this salad over the crostini. Finish with a little moreolive oil and a grating of pecorino. Very delicious!
Recipe by Jamie Oliver
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