Truffled Fava Purée on Saffron-Parmesan Crackers
Serves approx. 60 crackers
Truffled Fava Purée:
4 cups fava beans, blanched and peeled
¼ cup extra virgin olive oil
½ tsp to 1 teaspoon truffle oil
salt
Saffron-Parmesan Crackers:
Mix together:
2 cups all purpose flour
¼ cup cornmeal
1 tablespoon kosher salt
Add (in working food processor):
4 tablespoons cold butter
When butter/flour mixture resembles coarse breadcrumbs, add:
2 cups parmesan cheese, grated
In a small pot, heat:
½ cup + 2 tablespoons milk
8 to 10 threads saffron
Truffled Fava Purée:
Purée fava beans in a cuisinart. With machine on, slowly add olive oil until purée is smooth (you may need more or less than the 1/4 cup depending on the starchiness of the beans). Add truffle oil and salt to taste. Push purée through a fine sieve to remove any lumps.
Saffron-Parmesan Crackers:
Allow milk to cool completely, then add it to the flour mixture. Mix until dough forms a ball. Roll dough into 1 inch thick logs and chill for 24 hours. Cut thin slices and bake at 325° for 25 to 35 minutes, just until the edges begin to get golden.