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Note: I am not a fan of infused olive oils. However, Round Pond adds the rind of of the blood oranges to the olives during the process of making the olive oil. Therefore, the blood orange flavor becomes part of the oil itself. This is not the case with oils that have been infused afterwards. The taste difference is quite significant.  Note that this dish can also be served on toasted bread. 

3 cups shelled fava beans
1 cup water
8 ounces fresh mozzarella cheese
2 T. orange zest
Round Pond blood orange olive oil
Fleur de sel, to taste
Cracked pepper, to taste

You will also need:
Small saucepan with lid

Bring the water to a boil and add the shelled fava beans. Let cook covered for about 2-3 minutes until the fava beans start to get tender. Remove from the heat, drain and add cold water to stop the cooking process. Allow the fava beans to cool and then drain them. The fava beans have a skin that is tough and a little bitter. That will need to be removed from each one by pushing the green bean inside through the skin. Throw away the skin and set the skinned fava beans aside.

To serve, place about ½ cup of the fava beans on a small plate. Top with a spoonful of the fresh mozzarella cheese. Garnish with several sprigs of orange zest. Add a little fleur de sel and cracked pepper, to taste. Drizzle with the blood orange olive oil.

Serves 6-8 people.

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