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Spicy Edamame or Fava Bean Spread

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.


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.

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


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