The “favetta” (fava bean purée) is a typical vegan dish of the Apulian tradition: a green purée, which can be enjoyed alone, or alongside greens, cooked or raw as for a salad.
A simple yet tasty dish, poor yet rich because it is a full meal, very nourishing, very easy to cook, according to the good and healthy rural tradition.
Ingredients (4 people)
- 500 gr dried, split and peeled broad beans (Fave di Carpino)
- 1 or 2 potatoes
- salt to taste
- extra virgin olive oil (Olio Supremo)
- 1 kg greens (catalogna chicory)
How to make it
Soak the beans for one hour and a half in copious cold water.
Drain and rinse them well, then place them into a pot: place also the potatoes sliced very thinly to cover the entire surface of the beans.
Add cold water to cover by 1 cm over the beans and the potatoes, add a pinch of salt and cook for almost 45 minutes over a low heat.
While cooking skim off any foam that rises to the surface of the water: taste and add some salt if needed.
When the fava beans and the potatoes are done, use an immersion blender in the same pot to obtain a smooth fava beans cream, then stir lustily with a wooden spoon while drizzling in the oil, in order to obtain the creamy texture and smoothness of a purea.
Rinse and peel the greens, blanch in copious boiling salted water, drain it and keep it warm.
Serve the purée of fava beans alongside some poached greens: finally, drizzle with a little more oil.
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