BBQ Crostone with Beef Tartare, Pecorino and Fava Bean Cream

Method

1. Peel the fava beans.
2. Finely chop the spring onion.
3. Sauté the spring onion in olive oil with a few sprigs of fresh thyme until caramelised.
4. Add the peeled fava beans and a splash of water, then cook for 5 minutes.
5. Transfer the cooked fava beans to a blender, add plenty of fresh basil, a pinch of salt, and blend until smooth. Add a little water or extra olive oil if needed to reach a creamy consistency. Optionally add a few mint leaves for freshness.
6. Slice the beef (scannello/scottona) against the grain, then chop it finely with a knife until you get a coarse tartare texture.
7. Season the chopped beef with extra virgin olive oil, salt, freshly ground black pepper, fresh thyme leaves, and a generous grating of lemon zest. Mix well with your hands.
8. Cut thick slices of rustic bread.
9. Toast the bread slices on the hot BBQ grill until golden and crisp on both sides.
10. Cut the pecorino cheese into thin slices.
11. Rub a clove of garlic on one side of each toasted bread slice.
12. Place the pecorino slices on the garlic-rubbed side of the bread and return to the BBQ. Cover with the lid and let the cheese melt slowly over low heat.
13. Spread a generous layer of the fava bean cream on top of the melted pecorino.
14. Top with a mound of the beef tartare.
15. Serve immediately.