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 down right 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.
