Favas and Ricotta on Buttermilk Crackers
Thomas J. Story
Store-bought ricotta and crackers work fine in this recipe, which is a great way to open a meal that is a rite of spring.
This recipe, and others like it, can be found in the article “9 Ways with Fava Beans” and in “Vegetarian Dishes You Need to Make This Easter.”
How to Make It
Step 1
1
Shell fava beans (you will have about 2 cups). Boil beans in salted water 2 minutes, then rinse with cold water until cool.
Step 2
2
Peel tough skin from each bean by tearing it open at its round end and popping out the bean.
Step 3
3
Spread crackers with a thin layer of ricotta and top with favas and mint. Sprinkle with salt and drizzle with oil.
Step 4
4
Make ahead: Peeled fava beans, up to 1 day, covered and chilled.
Step 5
5
Note: Nutritional analysis is per cracker (if using homemade).
Ingredients
3 pounds fava beans in the pod
Fine sea salt
16 large buttermilk or whole-wheat crackers
1 cup ricotta
About 1/2 cup thinly sliced peppermint leaves
About 1/4 cup extra-virgin olive oil
Directions
Step 1
1
Shell fava beans (you will have about 2 cups). Boil beans in salted water 2 minutes, then rinse with cold water until cool.
Step 2
2
Peel tough skin from each bean by tearing it open at its round end and popping out the bean.
Step 3
3
Spread crackers with a thin layer of ricotta and top with favas and mint. Sprinkle with salt and drizzle with oil.
Step 4
4
Make ahead: Peeled fava beans, up to 1 day, covered and chilled.
Step 5
5
Note: Nutritional analysis is per cracker (if using homemade).
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