Hub Cooking Club: Bean, Fennel & Watermelon Radish Tartine - NBC10 Boston

Hub Cooking Club: Bean, Fennel & Watermelon Radish Tartine

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    NEWSLETTERS

    Hub Cooking Club: Tasty Tartine

    Hub Cooking Club: Tasty Tartine

    (Published Monday, June 24, 2019)

     

    Fava Bean, Roasted Fennel & Watermelon Radish Tartine
    By: Chef Arthur Davtain, French Press 
    Ingredients
    1 loaf Pain de Campagne (French Sourdough), sliced
    3 lbs fresh fava Beans cooked, divided
    1/2 cup vegetable stock
    1 small shallot, minced
    2 cloves garlic, minced
    2 small heads fennel
    1 teaspoon rosemary, finely chopped
    1 teaspoon thyme, finely chopped
    1 tablespoon olive oil
    1/3 cup lemon vinaigrette
    4 oz goat cheese, crumbled
    1 watermelon radish,thinly sliced
    Sea Salt
    Fresh Ground Pepper
    Directions
    Fava Bean Mash
    Saute shallot until soft then add garlic until fragrant. Let mixture cool slightly. Blend 1 lb cooked fava beans, shallot/garlic mixture and slowly add vegetable stock until mash is a medium consistency.
    Roasted Fennel
    Heat oven to 425 degrees. Trim fennel and remove core. Half each fennel and slice into 1/2" strips. Place on baking sheet and drizzle olive oil, rosemary, thyme, salt and pepper over slices. Roast for 10-12 minutes or until semi-soft. Slight cool before using.
     
    Fava Bean Tapenade
    In a large mixing bowl, add remaining 2 lbs of cooked fava beans and toss with lemon vinaigrette. Season to taste with salt and pepper.
    Assemble Tartine
    Toast each slice of bread on both sides. Spread fava bean mash on one side. Layer with roasted fennel, fava bean tapenade, goat cheese and watermelon radish. Drizzle with lemon vinaigrette. Serve immediately. 

     

    The Hub Today's Anna Rossi whips up a delicious Fava Bean, Roasted Fennel & Watermelon Radish Tartine with Chef Arthus Davain from French Press in Needham.

    Fava Bean, Roasted Fennel & Watermelon Radish Tartine

    By: Chef Arthur Davain, French Press Bakery 

    Ingredients:

    1 loaf Pain de Campagne (French Sourdough), sliced

    3 lbs fresh fava Beans cooked, divided

    1/2 cup vegetable stock1 small shallot, minced

    2 cloves garlic, minced

    2 small heads fennel

    1 teaspoon rosemary, finely chopped

    1 teaspoon thyme, finely chopped

    1 tablespoon olive oil

    1/3 cup lemon vinaigrette

    4 oz goat cheese, crumbled1 watermelon radish,thinly sliced

    Sea Salt

    Fresh Ground Pepper

    Directions:

    Fava Bean Mash

    Saute shallot until soft then add garlic until fragrant. Let mixture cool slightly. Blend 1 lb cooked fava beans, shallot/garlic mixture and slowly add vegetable stock until mash is a medium consistency.

    Roasted Fennel

    Heat oven to 425 degrees. Trim fennel and remove core. Half each fennel and slice into 1/2" strips. Place on baking sheet and drizzle olive oil, rosemary, thyme, salt and pepper over slices. Roast for 10-12 minutes or until semi-soft. Slight cool before using. 

    Fava Bean Tapenade

    In a large mixing bowl, add remaining 2 lbs of cooked fava beans and toss with lemon vinaigrette. Season to taste with salt and pepper.

    Assemble Tartine

    Toast each slice of bread on both sides. Spread fava bean mash on one side. Layer with roasted fennel, fava bean tapenade, goat cheese and watermelon radish. Drizzle with lemon vinaigrette. Serve immediately.