Mary Ann Esposito’s Fava Bean and Parmigiano-Reggiano Cheese Cylinders

Fava beans, both fresh and dried, are a Mediterranean staple and have been for centuries. And even though they are associated with humble cooking, they take on gourmet significance when wrapped in easy-to-make Parmigiano-Reggiano cheese cylinders that make a great presentation.

Fava Bean and Parmigiano Reggiano Cheese Cylinders
Timballini di Fave e Parmigiano Reggiano

(Makes 6 servings)

Ingredients

• 2 ½ cups grated Parmigiano-Reggiano cheese, plus shavings for garnish
• 4 tablespoons extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1 clove garlic, minced
• 1 large shallot, minced
• 2 tablespoons minced tarragon
• Salt and pepper to taste
• 2 pounds fava beans, shelled
• 2 ribs celery, thinly sliced

Directions

1. Heat nonstick medium size sauté pan.
2. Spread ½ cup of cheese in pan to form rectangular strip that is 2 inches wide and 6 inches long. Allow cheese strip to melt, then carefully remove from pan and wrap strip around glass and allow it to cool. Make five more and set aside.
3. Whisk olive oil and vinegar together. Add garlic, shallot, and tarragon and whisk again. Season with salt and pepper (to taste) and set aside. (Can be made ahead of time and refrigerated overnight. Bring to room temperature to use.)
4. Bring pot of water to boil and add 1 teaspoon of salt. Add fava beans and cook them until you can easily slip off outer skin. Drain and transfer to bowl. When cool enough to handle, slip off outer pale green skin to reveal a bright green bean beneath.
5. Add fava beans and celery to olive oil mixture and toss well. Allow to marinate for 30 minutes.
6. 
When ready to serve, place one of each of the six cylinders of Parmigiano-Reggiano cheese on each of 6 individual salad plates.
7. 
Carefully divide and fill center of each cylinder with some of fava bean mixture. Top each one with few shavings of cheese.
8. 
Any leftover fava bean mixture can be scattered around each plate. Serve at room temperature.

Reprinted from Ciao Italia Family Classics: More than 200 Treasured Recipes from Three Generations of Italian Cooks by Mary Ann Esposito. Published by St. Martin’s Press. Copyright © Mary Ann Esposito. Photograph by John Hession.See the March/April 2014 issue for more recipes from Mary Ann Esposito.

Mary Ann Esposito’s Chunky Roasted Vegetable Soup

Mom made her version of a “kitchen sink soup” with vegetables she cleaned out of the refrigerator that had gone limp. And while her soups were always delicious, I introduced her to a new way of getting more flavor by roasting the veggies first. The natural sugars will caramelize as they cook and provide a greater depth of flavor. It’s a nice feeling when you can teach your mom something new.

Chunky Roasted Vegetable Soup
Zuppa di Verdure Arrostite

(Makes 8 servings)

Ingredients

• 4 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1 large leek, white part only, well washed and thinly sliced
• 1 ½ teaspoons coarse salt
• ¼ teaspoon coarse ground black pepper
• ½ teaspoons celery seed
• 2 teaspoons dried oregano
• 3 small red skin potatoes cut into chunks
• 3 large peeled carrots or parsnips cut into chunks
• 2 cups broccoli florets
• 4 ribs celery, cut into chunks
• 1 large red onion, peeled and cut into chunks
• 4 cups tomato juice
• ½ cup white wine
• 1 small bunch flat leaf parsley
• 2 sprigs fresh thyme
• Juice of 1 lemon
• Crusty bread

Directions

1. Preheat oven to 400°F.
2. Heat 2 tablespoons of oil in large soup pot (4 quart); add garlic and leeks and cook over medium high heat until leeks are very soft. Turn off heat.
3. Combine salt, pepper, celery seed, and oregano in large bowl. Add potatoes, carrots, broccoli, celery, and onion and toss veggies well in mixture. Add remaining 2 tablespoons of oil to veggies and coat well.
4. Transfer veggies to baking sheet in single layer. Roast veggies for about 30 minutes, turning them once or twice.
5. Add roasted vegetables to soup pot with tomato juice and wine. Tie parsley and thyme together with kitchen string and add to pot.
6. Bring mixture to boil, then lower heat to simmer and cook for 25 minutes. Remove and discard parsley and thyme.
7. Stir in lemon juice. Correct seasoning, adding more salt if desired. Serve piping hot with crusty bread and salad.

Reprinted from Ciao Italia Family Classics: More than 200 Treasured Recipes from Three Generations of Italian Cooks by Mary Ann Esposito. Published by St. Martin’s Press. Copyright © Mary Ann Esposito. Photograph by John Hession. See more recipes from Mary Ann Esposito in the March/April 2014 issue.