I served the artichoke and spinach stuffed chicken below with a puree of fava beans, which are precisely in season right now, combining olive oil, cooked favas, and a little bit of heavy cream into a soft, unctuous paste. And for something to nibble on while I finished cooking the main course, I thought using some of the leftover favas along with some cherry tomatoes that I was worrying about losing to age would be great. So I roasted the tomatoes at 175 degrees (f) for four hours to concentrate their flavor, making a olive oil rich flat bread in the meantime (flour, water, salt, and olive oil - what I imagine a pissaladiere crust to be like). Instead of topping the bread with the cheese and other condiments, I cooked it first, and then slathered on the cheese while it was hot, dotting it with favas and tomatoes shortly thereafter, once the cheese had firmed up a bit. The flatbreads paired beautifully with the puzzlingly sweet Vouvray we were drinking, and it occurred to me in mid-bite that the same recipe could work wonders with the other darling of the moment, baby artichokes.
2 comments:
That is my kind of snack! Beautiful!
You just solved a mystery my mother-in-law to-be was puzzling over: why there had been fava beans in dinners we were served in two different places in the last two days.
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