Best Fricos Rosemary Lemon Bean Puree Recipes

Fava Bean Crostini with Pecorino Frico image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 to 2 cups shelled fresh fava beans
1/2 to 3/4 cup freshly grated pecorino cheese, plus 2 cups for the frico
2 cloves garlic, peeled
1 cup combined fresh flat-leaf parsley and mint leaves
Juice of 1 lemon
Salt and pepper
3 to 4 tablespoons EVOO
Flaky sea salt
1 tablespoon all-purpose flour
Baguette, for serving
Good olive oil

Steps:

Preheat your oven to 350 degrees F.
Bring a saucepan of water to a boil. Add the fava beans and blanch for 3 to 4 minutes. Drain and place in an ice bath. Peel the skins off the favas; the beans will split into 2 bright green pieces as you pop them out of their skins.
In a food processor, combine the peeled favas, pecorino, garlic, parsley/mint mixture, lemon juice, salt and pepper, and EVOO. Pulse into a thick spread. Taste and adjust the seasonings. Season with a little flaky sea salt.
For the frico: mix the 2 cups of pecorino with a tablespoon of flour. Divide the mixture into small piles on a silpat-lined sheet tray. Place in oven until golden and melted together, about 10 minutes. Remove with a spatula.
Slice your bread into thin slices. Drizzle with good olive oil and sprinkle with flaky sea salt. Place in oven until crisp and golden. Serve the spread on the charred small toasts. Place a frico standing up on each crostini.

Frico's Rosemary-Lemon Bean Puree image

Provided by Mark Bittman

Time 10m

Yield 2 cups

Number Of Ingredients 6

2 cups cooked white beans, like cannelini, drained but moist
1 to 3 cloves garlic, peeled
Salt and freshly ground black pepper to taste
1/4 cup plus 1 tablespoon extra virgin olive oil
2 teaspoons minced fresh rosemary
Grated rind of 2 lemons

Steps:

Put the beans in the container of a food processor with 1 clove of garlic and a healthy pinch of salt. Turn the machine on, and add the 1/4 cup olive oil in a steady stream through the feed tube; process until the mixture is smooth. Taste, and add more garlic if you like; then, puree the mixture again.
Place the mixture in a bowl, and use a wooden spoon to beat in the rosemary, lemon zest and the remaining tablespoon of olive oil. Taste, and add more salt and pepper as needed. Use immediately, or refrigerate for as long as 3 days.