Today’s recipe for grana padano cheese crisps with fava bean hummus and prosciutto roses are a mouthful — literally and figuratively. I made these little crisps one afternoon when I was looking for a fancy snack to serve before dinner. Also, we needed to use up a gigantic crop of broad beans (also known as fava beans) that we’d picked from Parkside Farm outside of the city. I spent what seemed like an eternity shelling endless piles of beans. Apparently what looks like just a few beans in the field turns out to be wayyyy too many when they’re actually in your tiny London kitchen.