Saturday, 14 July 2012

Fava, Pecorino & Lemon Spread

We've just returned from an amazing vacation.  Killarney Provincial Park, considered the crown jewel of Ontario's Provincial Parks is a beauty to behold.  Spending five days surrounded by pristine nature, white quartz mountains and crystal blue water is my idea of a wonderful time away. 

In order to reach this little piece of heaven on earth, we paddled and portaged through three other lakes and a couple kilometres of trails.  Was it worth it?  Absolutely!  To sit on an island so far from humanity and bask in the silence only nature can provide is exactly the peace that our hectic life needed.  Not to mention, food out in the wilderness tastes fantastic.  Before packing up on our adventure, I made this fava bean dip for a light appetizer our first night.
The fava bean, also known as the broad bean are likely not found in your local grocery store, but they are becoming more popular at Farmers' Markets. Preparing favas involves first removing the beans from their pods, then parboiling the beans to loosen their exterior coating, and removing that before cooking.  It's a lot of steps to get to such a small bounty, but one worth trying whether to serve on your backyard deck or while overlooking a lake.

Fava Pecorino Lemon Spread

adapted from LCBO Food and Drink
1½ cups cooked and shelled fava beans
1/2cup finely grated Pecorino Romano
2 Tbsp lemon juice
1 tsp lemon zest
¼ cup extra virgin olive oil
1 clove garlic
1 tbsp water
Freshly ground black pepper

1 Combine all but the pepper in a blender and blend until light, fluffy and smooth. Season with a generous grinding of black pepper.

2 Serve alongside crackers, toasted baguette slices or warm flatbreads.

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