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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Philip Staley 2007 Dry Creek Valley Duet and Fava Bean Salad with Prosuitto and Pecorino Romano

Presented by: Maxine and Kent Girard

The Duet is a 50% sauvignon blanc and 50% semillon

Fava Bean and Pecorino Salad with Prosciutto

Serves 4

The basic component, fava beans, layered it with sheep’s-milk cheese and prosciutto into a more evolved dish. If pecorino is unavailable, use any shapr (preferably sheep’s-mil) cheese you can find.

- Kosher salt
- 1 1/2 pounds fava beans, shelled
- 5 tablespoons chopped walnuts
- 2 1/2 tablespoons walnut oil (or olive oil)
- Freshly ground black pepper
- 7 large radishes, trimmed
- 2 teaspoons chopped fresh sage
- 1 tablespoon chopped resh chives
- 1/4 poind thinly sliced prosciutto
- 2 tablespoons extra-virgin olive oil
- 1 lemon, quartered
- 1 small piece Pecronio Romano

The easiest way to peel a fava bean is to tear off one tip of the casing, then pinch on the other end gently until the bean slides out. Unlike other beans, which benefit from slow cooking, favas should be treated as a green vegetable - cooked quickly in salted boiling water.

1. Bring a large pot of salted water to boil over high heat. Cook the fava beans in the water until they are tender and can be easily peeled, about 5 minutes. Drain the beans, rinse them under cold water, then slip off the tough outer skins. Place the favas in a blowl.

2. Combine the walnuts and walnut oil in a food processor and pulse until you have a coarse paste. Season the walnut paste with salt and pepper.

3. Thinly slice the radishes. Add the radishes, sage, chives, walnut paste, salt, and pepper to the fava beans and mix well.

4 Divide the prosciutto among 4 plates, top with fava bean salad, and drizzle with olive oil. Squeeze a little lemon juice over each salad, top each salad with thinly shaved Pecorino and serve.

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