Spicy Edamame or Fava Bean SpreadClick to Play

Spicy Edamame or Fava Bean Spread

Mary Ann Esposito

Packed with protein from the east and the west this appetizing spread will make your taste buds sing a global homage to Kabuki and Bel Canto We love it with Parmesan toasted baguette slices, but it is also delightful with apple wedge dippers. A drizzle of honey makes a final grace note.

Ingredients

12 ounces frozen edamame in the shell, defrosted
2-1/2 ounces, about 5 large slices Prosciutto di Parma, chopped
1 heaping cup (3-3/4 ounces) grated Parmigiano Reggiano
1/4 teaspoon kosher salt or 1/8 teaspoon regular salt
1/4 teaspoon black pepper
1/4 teaspoon grated lemon rind
1 1/4 teaspoon wasabi paste
1 teaspoon lemon juice
1/2 cup silken tofu
Optional honey to drizzle

For the Crostini

32 slices of baguette

3 tablespoons Filippo Berio olive oil

5 tablespoons (1 ounce) grated Parmigiano Reggiano cheese

Preheat oven to 350° F.

Arrange sliced baguette on a cookie sheet,brush with olive oil and sprinkle with grated cheese. Bake 20 minutes until lightly brown around the edges.

Directions

Remove and discard shells from edamame. Bringthree quarts of water to a boil. Add edamame beans and reduce heat. Simmer sixminutes until just tender. Drain and run under cold water. Put edamame into thework bowl of a food processor. Add all the remaining ingredients (except honey)and process to a puree with three to four 30-second runs of the machine,scraping down the bowl between runs. Place puree in a decorative bowl and servewith Parmesan toasted crostini. Or spread about one tablespoon on each crostinoand drizzle with honey.

 

To give this spread a more Italian flavor,substitute fava beans for the edamame.

 

Note: Spread can be packed into an air-tightcontainer and refrigerated for up to two days.

 

This recipe is featured on show 1916 - The King of Cheese.

 

Copyright © 2008European Union and Italy

item recipe is featured in Episode 1916 of Season 19.

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