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
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"