Fava Beans, Samphire, Crème Fraîche, St. John’s Wort

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This creative and simple snack was a great way to start our dinner at the new restaurant Amass  by Chef Matt Orlando, former head chef of Noma. The leaves have a meaty texture, filled with beautiful fava beans, samphire and a touch of creme fraiche. Thank you chef for sharing this recipe with our community!


- 8 Medium St. John’s Wort Leaves

- 30 g Diced Fava Beans

- 5 g Diced Samphire

St. John's Wort

St. John's Wort open

- 2 g Fava Puree

- 3 g Crème Fraiche


1- Wash leaves.

2- Mix all ingredients together, except for the St. John’s Wort leaves.

3- Place the fava bean mixture between 2 leaves.

4- Eat with hands.

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