While working on the Vineyard, Martha’s that is, we worked with Marco Canora at La Cucina in The Tuscany Inn. During our tenure, we were exposed to a number of traditional Italian cooking techniques, from soffrito to a salad of fava beans and fresh Pecorino. The fava bean salad is a dish that is just downright tasty. The fresh fava beans are dressed with the Pecorino, which is marinated in olive oil, crushed red pepper, and dried oregano. A splash of fresh lemon brightens the salad right before serving. If you are up for trying the salad in its original form, stop by Marco’s restaurant Hearth and enjoy a truly tasty and traditional salad.
Today we borrowed that salad. Well, sort of. We dressed edamame and Pecorino Toscano with olive oil and salt. We then pounded the salad into a thin marble. Once the marble was finished, we dressed it with lemon juice and Aleppo pepper. We served the “salad” with slow-cooked Loup de Mer, which we dressed with olive oil, marjoram, and its own crisp skin. On a side note, Aki found that the skin from a fish cooked sous vide crisps up quickly and easily on a griddle. While it may not be chicken skin, it is tasty.
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