Smashed Fava Beans on Crostini, Blistered Peppers, Goat Cheese and Salsa Verde By Chef Donna

This recipe was inspired by my trip to Copenhagen and trying  out thier local open-faced sandwiched called Smorrebrod. I discovered a whole array of ingredients and complex flavors and layers in a small bite–  and the use of spongy dark rye also made it a winner.The possibilities were endless.  I had to recreate and  reimagined these flavours once again in my head using fava as my main ingredient.  This recipe was my first try and I’m overwhelmed by the positive feedback!

Chef Donna’s passion for culinary began at an early age. After culinary school, she began her culinary journey in Dubai where she worked in hotel fine dining alongside Chef Gordon Ramsay, Jason Atherton, and Angela Hartnett in Gordon’s first international venture, over the next five years before moving to Toronto where she had the opportunity to work for Chefs Anthony Walsh & O&B group; and Massimo Capra before joining Compass Group in 2016.

In 2019, As University of Toronto Mississauga’s Culinary Director, Donna became the recipient of Compass Group Canada’s Chef of the Year. Donna is a strong advocate of women in leadership, gender equity and BIPOC in the need to provide diverse role models for the future generation. She enjoys travelling with her daughter to experience and learn regional and local fares from across the globe integrating and innovating as much on her menu for her guests to experience.

In terms of her culinary odyssey, she has an unwavering  passion for Japanese and Italian cuisine, a rooted love for Spain due to her ethnic background, and constantly looks over Singapore’s food scene for inspiration and ideation. She believes that every dish has a story to tell, and it is in the chef’s hands to interpret by keeping the integrity of each ingredient and technique in every step of the way.

Ingredients:

  • Fava beans spread
  • onions, chopped 30gms
  • garlic, minced 2 cloves
  • salt and peper 7ml
  • olive oil 15ml
  • lemon juice 10ml
  • Fava beans, cooked 500gms - soaked overnight and cooked until tender
  • shishito or padron peppers 200gm
  • Salsa verde:
  • italian parsley 1/2 bunch
  • mint, fresh 1 sprig
  • scallions 1 bunch
  • garlic 3 cloves
  • capers 15gms
  • dijon mustard 10gm
  • olive oil 90ml
  • red wine vinegar 30ml
  • salt 5ml
  • Pickled Red Onions
  • red onions, shaved thin 200gms
  • white vinegar 150ml
  • water 150ml
  • sugar, granulated 30gms
  • salt 5gms
  • Crostini
  • dark rye (danish style) 1 loaf (sourdough as alternative)
  • olive oil
  • Assembly
  • micro seedlings, garnish
  • goat cheese, crumble

Method:

  1. Smashed fava:

    Once beans are cooked, squeeze out each and discard skin. Alternatively, the can be placed in a food processor and passed through a seive. Set aside.

  2. Heat olive oil and sweat onions and garlic ( no color), when the vegetables are tender, add the beans and season with salt, pepper and lemon juice. Add mashed benas and stir until flavors infuse.

  3. In high heat, sautee or blister shishito peppers in lightly oiled pan and finish roasting in oven until peppers are tender but still crisp. Chop and fold into the bean mixture to impart smoky flavour

  4. Salsa verde:

    Combine all ingredients in a blender until smooth puree

  5. Crostini:

    Cut each bread slice into desired pieces. Drizzle with oil and lightly toast to keep bread moist and tender

  6. Pickled red onions:

    Combine water, vinegar, sugar and salt. Simmer and add onions off heat. Cool.

  7. Assembly:

    Spread salsa verde on toast and top with a spoonful of fava mixture. Lay with a few slices of pickled red onions, sprinkle goat cheese and top with micro seedlings

See who’s putting #beansonthemenu