Peter Hoffman, Back Forty / June 2011
For 6 to 8 servings
• 1 clove garlic, minced
• 6 mint leaves
• 2 anchovy fillets
• 1 lb. fava beans, shelled, blanched, and skins removed
• 3 Tbsps. Parmesan, freshly grated
• extra-virgin olive oil
• black pepper, freshly ground
• toast points (for serving)
Place garlic and mint in large mortar; crush with pestle into a paste; add anchovies and a few beans; mash well; continue mashing, adding beans and cheese in small batches until completely incorporated; while mixing with pestle, gradually add oil until smooth paste forms; season.
To serve, place in serving bowl; serve toast points on the side.
What to drink: Ligurian Vermentino