Directions

Bring a large pot of salted water to a boil. Add the shelled fava beans and blanch for one minute. Transfer with slotted spoon to a prepared ice bath to stop cooking. Reserve the salted water for the pasta. Drain beans, gently peel and discard outer skins. Heat a large saucepan over medium heat. Add two tablespoons olive oil, the onion. chopped celery and a pinch of salt. Cook until softened, about five minutes. Add three-quarters cup vegetable broth and bring to a boil. Lower the heat to simmer and add half of the peeled fava beans and about two tablespoons minced celery leaves. Cook one minute, remove from heat and transfer the mixture to a food processor or blender, Pulsing until a rough puree is achieved. Transfer the puree to a small saucepan, stir in remaining vegetable broth a litlle at a time to achieve a nice consistency. Add the reserved fava beans. Season with salt and pepper to taste. Return the reserved pot of salted water to a boil; add pasta and cook according to package directions until al dente. Meanwhile, in a large skillet, heat remaining olive oil over medium heat until just warm. Stir in the minced parsley. Drain the pasta and add it to the skillet with oil and parsley; heat over medium high heat tossing to coat, about two minutes. Remove from heat, add half of the cheese and toss to combine. Divide the fava bean puree among serving plates. Top with pasta and remaining cheese. Drizzle with olive oil. Serve immediately.

Directions

Mince the herbs and put them into a small bowl or jar. Add the red pepper flakes, and the olive oil. Allow the marinade to sit at least 20 minutes and up to 8 hours at room temperature. About 30 minutes to 1 hour before you plan to serve this, taste the marinade and adjust the seasoning using salt and pepper. Cut mozzarella in to 1/4” thick slices. Arrange them on a serving platter so that they slightly overlap, but plenty of their flat surfaces are exposed to accept the marinade. Drizzle the marinade over the cheese slices and let stand about 30 minutes to 1 hour before serving.

Directions

1 1/2 lb flank steak about 1 inch thick In the bowl of a food processor, add mint, parsley, oregano, basil, along with the olive oil, sherry wine vinegar. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, minced garlic, minced shallots and the crushed red pepper. Pulse one or two times until the mixture is just combined. Set aside 1 cup of the chimichurri in a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak on another day, refrigerate sauce for up to 3 days. Bring it back to room temperature before serving.) Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, re-sealable plastic bag. Add the remaining chimichurri. Seal bag and refrigerate the steak for at least 2 hours and up to 4 hours. Preheat a grill pan to medium heat. Once the steak has been marinated, remove it from the refrigerator and let it come to room temperature for 30 minutes. Wipe the chimichurri sauce off the steak and discard the sauce. Put the steak onto the hot grill pan. For a steak that is about 1 inch thick, cook it for 6 minutes on the first side. Then flip it over and continue to cook until the steak is done, about 4 minutes more for the rarer side of medium-rare. When cooked to your liking move the steak on a cutting board. Allow it to rest for 6 to 8 minutes. This is very important. When ready to serve cut the steak across the grain on the diagonal and fan the slices out over a serving platter. Spoon some chimichurri over the meat and serve with the remaining sauce at the table, along with crusty bread, the grilled radicchio and onions. Cut the steak across the grain on the diagonal and fan the slices out on a platter. Spoon some chimichurri over the meat and serve with the remaining sauce at the table. GRILLED RADICCHIO and ONIONS Preheat a grill pan over medium-high heat. Cut the radicchio into quarters taking care to leave the root end intact so that the quarters stay together. Brush olive oil liberally onto all sides of the vegetables. Sprinkle with plenty of coarse salt and pepper. Also coat the onion slices with oil, salt and pepper.