From The Farmhouse Cookbook By Sarah Mayor
15 3/4 oz freshly shelled fava beans
1/3 oz basil leaves, torn into pieces
Scant 1/2 cup finely grated pecorino romano
2 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
Salt and freshly ground black pepper
One 8 3/4-oz buffalo mozzarella
16 small slices of bread
1 large garlic clove, peeled and halved
1 oz wild arugula leaves
Lemon-infused extra-virgin olive oil
Sea salt flakes
Drop the fava beans into a pan of well-salted boiling water and cook for 2 to 3 minutes until just tender. Drain, run under cold water to cool, then nick the skin of each bean with your fingernail and pop the bright green beans out of their skins.
Put the skinned beans and torn basil leaves into the bowl of a food processor and briefly blitz into a coarse paste. Stir in the grated cheese, olive oil, and lemon juice and season to taste.
Tear the mozzarella into small chunks and drain on paper towels. Toast the bread slices on both sides and, while they are still warm, rub one cut face lightly with the peeled garlic clove. Spread generously with some of the fave bean pâte and top with mozzarella pieces. Arrange them on a large serving plate and scatter over the arugula leaves. Drizzle with some of the lemon olive oil, sprinkle with a few sea salt flakes, and serve straightaway.