Fava Puree:
2 pounds fava beans:
Zest and juice of 1 lemon:
¼ cup Real California Milk hard aged cheese:
¼ cup extra virgin olive oil:
Salt and pepper, to taste:
Squash Blossoms:
1 cup Real California Ricotta:
¼ cup roasted pistachio nuts, crushed:
1 tablespoon parsley, chopped:
1 tablespoon tarragon, chopped:
1 tablespoon chives, chopped:
Salt and pepper, to taste:
12 squash blossoms:
1 tablespoon extra virgin olive oil:
Garnish:
Arugula, as needed:
Espelette oil, as needed:
Bring large pot of salted water to a boil. Shell fava beans; blanch in boiling water for approximately 30 seconds. Remove from water and submerge in ice bath for 2 minutes. Strain, then peel the outer casing of beans. Combine peeled beans, lemon zest and juice and parmesan cheese in food processor; pulse, adding olive oil slowly until smooth yet grainy texture is achieved. Season with salt and pepper and set aside.
In large mixing bowl, combine ricotta cheese, pistachios, parsley, tarragon and chives. Season with salt and pepper. Place mixture in refrigerator to chill and firm. Once cold, roll cheese into 12 quenelles. Slide quenelles deep inside squash blossoms.
To serve, prepare plates with fava puree and sprinkle with arugula leaves. Heat oil in large pan; flash fry blossoms for 20 seconds on each side. Plate 3 blossoms on each plate and drizzle with Espelette or extra virgin olive oil.
Recipe developed by Mitchell Steller, Downtown Wine Merchants, Oakland, CA
