Salsa maro (fava bean "pesto")
Salsa Marò is a recipe from inland Liguria where the beautiful, bright green ‘pesto’ was traditionally used to tart up simple dishes of boiled, inexpensive red meat. Nuts do not feature here so ‘pesto’ is not perhaps the right classification for a sauce that more closely resembles the niçoise pistou which is nut-free.I however included the nut element. My addition of anchovies gave it an added piquancy.
Shelling fava beans – as well as shelling peas, trimming green beans or cleaning artichokes – is a noble activity. It’s a precious moment- without guilt – of peace, listening and community. A moment that lasts for as long as it takes, to finish, without hurry.I can happily say this could be designated "Slow food"
Salsa Marò or fava-mint pesto
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| A great lunch spread thickly on bruschetta and topped with boiled eggs. |
2 lb. fresh fava beans in their pods
Kosher salt
2 tbsp. Marcona almonds, roughly chopped
2 anchovy fillets in oil, roughly chopped
1 garlic clove, roughly chopped
6 tbsp. Agrumato lemon oil
1⁄4 cup finely grated Parmigiano-Reggiano
1⁄4 cup loosely packed mint leaves, thinly sliced
Finely grated zest of 1 lemon, plus 2 Tbsp. juice
Shuck the fava beans from their pods and then peel off and discard their shells. You should have about 2 cups cleaned fava beans.
In a medium saucepan of boiling, salted water, cook the fava beans until bright green, 30 seconds. Using a slotted spoon, transfer to a bowl of ice water and let sit until chilled, 1 minute. Drain and roughly chop the fava beans.
In a mortar, pound the almonds, anchovies, and garlic until evenly combined, then add 2 tablespoons of the lemon oil to loosen the mixture. Add the reserved fava beans and mash into a coarse purée. Stir in the remaining 4 tablespoons lemon oil, the parmesan, mint, and lemon zest and juice. Season with salt and serve.
Kosher salt
2 tbsp. Marcona almonds, roughly chopped
2 anchovy fillets in oil, roughly chopped
1 garlic clove, roughly chopped
6 tbsp. Agrumato lemon oil
1⁄4 cup finely grated Parmigiano-Reggiano
1⁄4 cup loosely packed mint leaves, thinly sliced
Finely grated zest of 1 lemon, plus 2 Tbsp. juice
Shuck the fava beans from their pods and then peel off and discard their shells. You should have about 2 cups cleaned fava beans.
In a medium saucepan of boiling, salted water, cook the fava beans until bright green, 30 seconds. Using a slotted spoon, transfer to a bowl of ice water and let sit until chilled, 1 minute. Drain and roughly chop the fava beans.
In a mortar, pound the almonds, anchovies, and garlic until evenly combined, then add 2 tablespoons of the lemon oil to loosen the mixture. Add the reserved fava beans and mash into a coarse purée. Stir in the remaining 4 tablespoons lemon oil, the parmesan, mint, and lemon zest and juice. Season with salt and serve.
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