Truffled Cipollini and Fava Bean Bruschetta
I'm so excited for the new crops of spring vegetables showing up at the farmer's market. I finally saw these lovely little cipollini (chip-O-leen-E) onions that I have seriously been waiting for since last summer! You wouldn't think these tiny little onions could pack SO much flavor, but they do, especially when they're roasted with a little olive oil. They happened to be positioned right next to a big basket of fava beans, which is also a favorite of mine. While both of these vegetables take a little extra effort to prepare, the outcome is out of this world. This is a fabulous dish to bring to a dinner party if the host has asked you to bring a little appetizer. If you haven't been invited anywhere and just want to make it for yourself, pair it with a nice simple roasted chicken. Bon Appetit!
Ingredients:
2 lbs fava beans
1/2 lb cipollini onions
2 tablespoons olive oil
1 tablespoon greek yogurt (or sour cream)
salt & pepper
1 teaspoon white truffle oil
crostini, homemade or store bought will do
Directions:
Preheat oven to 400 degrees (on Convection Roast if you have it).
Onions: In a medium saucepan bring water to boil and drop in cipollini onions. Boil 2-3 minutes, then remove onions and set aside to cool. When cool enough to handle, gently remove outer skins, using a knife to remove both ends. On a large roasting pan, lay onions in an even layer and drizzle with olive oil, salt and pepper. Roast onions for about 20-25 minutes, turning once around 18 minutes. Remove onions from oven and set aside.
Favas: Remove favas from their pods. I like to slice one side of the pod and then pop all the beans out. In a medium saucepan, bring water to boil and add fava beans. Boil 3-4 minutes. Drain favas, running cool water over them to stop cooking. Gently remove the outer shells of the favas and discard. Don't be alarmed you're only left with about half the amount of favas you thought you had before you boiled them!
In a food processor, add favas, onions (scraping up any pepper and olive oil left on the pan--it only adds to the taste!) yogurt and truffle oil. Blend for about 30 seconds until mixture is well incorporated, but you can still see tiny little pieces of onion and favas. Spread over toasted crostini, drizzling with a touch of extra truffle oil, if desired.
**Truffle oils can be found in most supermarkets, but tend to be rather pricey. I've found it on the shelves at discount stores like TJMaxx for much less. If you can't find it, still make the dish and substitute a tablespoon of extra virgin olive oil instead....it's still going to be DELICIOUS!!