2 ½ cups grated Parmigiano-Reggiano cheese, plus shavings for garnish
4 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar
1 clove garlic, minced
1 large shallot, minced
2 tablespoons minced tarragon
Salt and pepper to taste
2 pounds fava beans, shelled
2 ribs celery, thinly sliced
- Heat nonstick medium size sauté pan.
- Spread ½ cup of cheese in pan to form rectangular strip that is 2 inches wide and 6 inches long. Allow cheese strip to melt, then carefully remove from pan and wrap strip around glass and allow it to cool. Make five more and set aside.
- Whisk olive oil and vinegar together. Add garlic, shallot, and tarragon and whisk again. Season with salt and pepper (to taste) and set aside. (Can be made ahead of time and refrigerated overnight. Bring to room temperature to use.)
- Bring pot of water to boil and add 1 teaspoon of salt. Add fava beans and cook them until you can easily slip off outer skin. Drain and transfer to bowl. When cool enough to handle, slip off outer pale green skin to reveal a bright green bean beneath.
- Add fava beans and celery to olive oil mixture and toss well. Allow to marinate for 30 minutes.
- When ready to serve, place one of each of the six cylinders of Parmigiano-Reggiano cheese on each of 6 individual salad plates.
- Carefully divide and fill center of each cylinder with some of fava bean mixture. Top each one with few shavings of cheese.
- Any leftover fava bean mixture can be scattered around each plate. Serve at room temperature.
This gorgeous and flavorful recipe is from Mary Ann Esposito’s Ciao Italia Family Classics: More than 200 Treasured Recipes from Three Generations of Italian Cooks. If you love Italian Food – as in REAL Italian food – this is one you’ll want to add to your cookbook collection.
Photo Credit: Fava Bean and Parmigiano Reggiano Cheese Cylinders Photo by John Hession
Read more about Mary Ann Esposito on The Saturday Evening Post!