Preparation:
Bring 3 quarts water to boil in a 6 quart saucepan and add 2 tablespoons of salt. Add fava beans and cook until tender, 1 to 1.5 minutes. Drain favas and refresh in an ice bath.
Remove crust from bread and soak 2 minutes in water. Remove bread from water and press dry. Place bread, beans, garlic, olive oil and vinegar into a food processor and blend until smooth. With motor running, drizzle cook chicken stock into mixture in a thin stream. Season with salt and pepper and refrigerate. Cut melon in half and remove seeds. using a melon baller, form entire melon into 1/2 inch balls. Pour cool coup into chilled bowls and garnish with melon balls. |
