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1 lb fresh fava beans, shelled (about 2 cups)

2 tbsp extra virgin olive oil

1 tsp freshly squeezed lemon juice

1/2 tsp finely grated, lemon zest

Sea salt and freshly cracked pepper

1/4 lb aged buffalo mozzarella, torn into thin strips

Aged balsamic vinegar, for drizzling

2 tbsp thinly sliced mint leaves

 

  1. In a saucepan of boiling water, cook the fava beans until the skins start to loosen, about 1 1/2 minutes.  Drain and squeeze out the favas.  Transfer the favas to a food processor, and and oil, lemon juice, and zest, and pulse to a coarse puree.  Season with sea salt and pepper to taste.
  2. Spread the fava bean on Croccantini, and top with mozzarella strips.  Drizzle with balsamic, and scatter mint on top.  Serve and enjoy.
Original recipe found at foodandwine.com
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