Truffled Fava Puree on Saffron-Parmesan Crackers

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Ingredients:

Truffled Fava Puree:
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

Method:

Truffled Fava Puree:
Puree fava beans in a cuisinart. With machine on, slowly add olive oil until puree 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 puree 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.

Ingredients:

Truffled Fava Puree:
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

Method:

Truffled Fava Puree:
Puree fava beans in a cuisinart. With machine on, slowly add olive oil until puree 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 puree 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.

 

Suggested Pairing: