A call to arms
and a recipe for fava, spring pea and ricotta crostini to share with friends
At some point in our recent history, the air kiss became a thing. Making the leap beyond celebrity standard, the air kiss jumped into business settings and, depending on where you worked or lived, it transcended the customary social norm of the more formal handshake, or the more intimate hug.
I can remember distinctly when I realised that air kisses had gone mainstream. I had just accepted a job at a company but hadn’t yet started. While grocery shopping one Saturday, I ran into one of the senior executives I’d be reporting to. Without hesitation, she greeted me with an air kiss that was genuinely welcoming. It was my first realisation that, in the world of hospitality, the air kiss was less affectation, more a sign of true human connection.
But over the years, I also realised that not everyone was comfortable with the art of social contact. We’ve all been there – that awkward moment of greeting, where one person extends a hand and the other goes in for the kiss. And hugs? Well, they never really crossed the line into the world of business. Even if they had, the problematic issues and awareness around inappropriate behavior have made them verboten, for good reason.
The human touch
In recent years, a wave of studies has documented some incredible emotional and physical health benefits that come from touch. This research is suggesting that touch is truly fundamental to human communication, bonding, and health.
Dacher Keltner, Greater Good magazine
Yet, human touch is not only social - it’s good for us too.
It’s no secret that human crave touch. We start life awash in touch – being held, comforted, fed, soothed, rocked to sleep. That connection, it turns out, helps us communicate and connect in ways that go beyond the mechanics of language.
But as we get older, our natural proclivities and personalities prevail. Amongst even the closest of friends, there is always the more reserved ones, who are uncomfortable with close contact. The hugger in me tries hard to respect those boundaries, and in some ways, that’s now easier to do, as we slowly reset our norms and behaviors in a brave new world.
Here’s the thing. I miss hugging.
Welcoming friends with open arms
Last week, when I made a bucket list of all the things I wanted to do, “hug more” was at the top. Along with satisfying a fundamental human need, it turns out that hugging is good for our health too.
“Hugs cause a decrease in the release of cortisol, a stress hormone, and…research indicates that hugs decrease your blood pressure and heart rate in stressful situations. Giving and receiving hugs can actually strengthen your immune system.”
And as we begin to see friends and be together again, I’m noticing that even the ones who held back before are going in for the bear hug. It’s not only that we’re making up for lost time. It’s also that, deep inside, we know what’s really good for us. And hugging, I think, may be close to the top of that list.
Fava, spring pea mint and ricotta crostini
serves 4-6 as part of an appetiser spread
When you finally have friends over and that first monster hug is done, be sure to have these lovely crostini on hand to serve with drinks. The fresh flavours and ingredients are a classic combination that make a summer cocktail extra special.
I know the time for fava beans and peas may be winding down (or even done) where you are. The beauty of this recipe is that you can use any combination of fava beans and peas, making the recipe with just favas, just peas, or a mix of both. Frozen fava beans and peas also work wonderfully; just follow the cooking direction on the package and proceed with the recipe from step 3.
Ingredients
1 pound fresh fava beans, about 1 cup shelled (fresh or frozen)
1 pound fresh shelling peas, about 1 cup shelled (fresh or frozen)
¼ cup extra virgin olive oil, divided
¼ cup finely chopped green onions or chives
2 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoon chopped mint
¾ cup sheep’s milk ricotta
2 tablespoons grated Parmesan cheese
2 tablespoons grated Pecorino Romano cheese
Salt and pepper to taste
For crostini
8 slices crusty sourdough bread
2 tablespoons extra virgin olive oil
1 large clove garlic, cut in half
Method
Prepare two bowls of ice water and set aside.
Bring a large pot of water to a boil, and add a generous amount of salt. Drop the shelled fava beans into the water and cook for about 3 minutes, or until tender. Scoop the beans out, and transfer to one of the bowl of ice water. Drain, and once cool, carefully slip the beans out of their skins. Reserve cooking water and set beans aside.
Bring water back to a boil. Drop the shelled peas into the water. Cook for 6 to 8 minutes under just tender. Scoop the peas out, transfer to the second bowl of ice water. Drain and set peas aside.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the green onions and sauté for two minutes. Add the fava beans and peas and continue cooking until the beans and peas are heated through, another 2-3 minutes.
Transfer beans and peas to the bowl of a food processor. Add remaining 2 tablespoons olive oil, lemon juice, lemon zest, mint and salt and pepper. Pulse two or three times, or until the mixture is just slightly chopped but still coarse. Taste and adjust the seasoning adding more salt, pepper or lemon juice as needed. Set aside.
In a small bowl, mix ricotta, Parmesan and Pecorino together with a small whisk or wooden spoon until smooth. Add salt and pepper to taste.
Prepare crostini
Preheat the oven broiler or a grill. Brush bread with olive oil on both sides and broil or grill for 3-4 minutes, turning halfway through. Rub the garlic clove on one side of each bread slice, and cut slices in half.
Spread each piece of toasted bread with a generous tablespoon of the ricotta cheese mixture. Top with a tablespoon or more of the bean/pea spread. Arrange on a platter and serve.
Sending you a big hug 🤗!