Spicy Edamame or Fava Bean Spread
Packed with protein from the east and the west this appetizing spread will make your taste buds sing a global homage to Kabuki and Bel Canto We love it with Parmesan toasted baguette slices, but it is also delightful with apple wedge dippers. A drizzle of honey makes a final grace note. Watch Mary Ann Esposito make Spicy Edamame or Fava Bean Spread at CiaoItalia.com!
- 12 ounces frozen edamame in the shell, defrosted
- 2-1/2 ounces, about 5 large slices Prosciutto di Parma, chopped
- 1 heaping cup (3-3/4 ounces) grated Parmigiano Reggiano
- 1/4 teaspoon kosher salt or 1/8 teaspoon regular salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon grated lemon rind
- 1 1/4 teaspoon wasabi paste
- 1 teaspoon lemon juice
- 1/2 cup silken tofu
- Optional honey to drizzle
- 32 slices of baguette
- 3 tablespoons olive oil
- 5 tablespoons (1 ounce) grated Parmigiano Reggiano cheese
- Preheat oven to 350° F.
- Arrange sliced baguette on a cookie sheet,brush with olive oil and sprinkle with grated cheese. Bake 20 minutes until lightly brown around the edges.
- Remove and discard shells from edamame. Bring three quarts of water to a boil. Add edamame beans and reduce heat. Simmer six minutes until just tender. Drain and run under cold water. Put edamame into the work bowl of a food processor. Add all the remaining ingredients (except honey)and process to a puree with three to four 30-second runs of the machine,scraping down the bowl between runs. Place puree in a decorative bowl and serve with Parmesan toasted crostini. Or spread about one tablespoon on each crostino and drizzle with honey.
- To give this spread a more Italian flavor,substitute fava beans for the edamame.
Tips/TechniquesSpread can be packed into an air-tight container and refrigerated for up to two days.