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Fava and Fresh Mozzarella Panini

Fava and Fresh Mozzarella Panini (makes 4)


- Foccacia or bread of your choice

- 2 lb fresh fava beans

- 1/4 cup grated parmesan cheese

- Extra virgin olive oil

- Salt and pepper, to taste

- 1/2 cup loosely packed arugula

- 1/2 cup loosely packed parsley

- 2 tbsp capers

- Juice of 1/2 lemon

- Fresh mozzarella


First, prepare the fava beans by removing them from their pods and then cooking them in boiling water for 4 minutes. Drain and rinse with cold water, and then pop them out of the loose outer skin (you can break the skin at the base with your fingernail, then squeeze them out). 


Take about 1/3 of the favas and put them in a food processor with the parmesan cheese and some salt and pepper. Pulse the food processor to purée the beans, then, with the motor running, pour in olive oil slowly until the bean blend is nice and smooth (about 2 tablespoons).


Coarsely chop the arugula and parsley with the capers, then put it all in a bowl and stir in the lemon juice, some olive oil, and a bit of salt and pepper.


Slice your bread open and spread a layer of the fava spread on the bottom and a layer of the herb blend on the top. Place the remaining fava beans on top of the spread, then top with sliced mozzarella. Press in a panini machine, if you have one, or simply heat it up in the oven until the bread is toasted and the cheese is melted.

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