2 tablespoons of Toscano PGI extra virgin olive oil
2 ½ cups of fresh fava beans
About 2 cups of vegetable broth
1 glass of milk
1 glass of fresh cream
5/6 peeled fava beans to decorate
Flakes of Pecorino Toscano PDO
Mint flavored Toscano PGI extra virgin olive oil:
1 cup of Toscano PGI extra virgin olive oil
1 sprig of fresh mint
Start preparing the mint flavored oil by heating in a saucepan 4 tablespoons of Toscano PGI extra virgin olive oil until it is warm, then add a sprig of mint and leave to infuse covering with a lid. Once cooled, filter, add salt and pepper, then keep aside.
In a saucepan with high sides, brown the chopped shallot with two tablespoons of mint Toscano PGI extra virgin olive oil, cook for a few minutes and add the fava beans, mix well, (keep aside 5/6 beans for decoration) leaving it to flavor. Add salt, pepper and cover it with the hot broth. Once you have finished cooking the fava beans, purée them with the immersion blender, gradually adding the fresh cream and the milk until you get a nice consistency. Filter the cream if necessary. Serve the cream and decorate it with the peeled beans left aside, the flakes of Pecorino Toscano PDO cheese, the mint oil and some fresh mint leaves.
Photo Credit: © Reneè Kemps