Purea di Fave
(Fava Bean Puree)
There are many recipes for fresh fava bean puree in the literature. Frankly we like ours best, because is simple and tastes line fava bean. This puree may be uses as a tipping for pasta, as a salad dressing, as a topping for bruschetta, as a condiment in a sandwich rather than mayonnaise or mustard, or for any dish that you can think might benefit from an additional subtle flavor.
1 Lb. Fava beans (Fresh) - shelled 1/4 Large Onion - Red 1 Cup Olive oil - Extra virgin Q. B. Salt & Pepper to taste
Put the fava beans in to a 1 quart saucepan to which 1/4 teaspoon of salt has been added. Bring to a boil and cook for 2 minutes. Cover and let set for 5 minutes. Rinse with cold water and remove the skin from the beans. The skin slips off especially easy if a nip is made in the skin first.
Put the skinned beans into a blender or food processor along with a 1/2 cup of the oil, and process until smooth. Add the onions and process again, then add the rest of he beans and process until all of the mixture is smooth. Add as much olive oil as is necessary to obtain a smooth, firm puree.
Spoon into a container. If the puree is not to be used for a few days, cover with olive oil and refrigerate. If using soon, simply refrigerate.
Last updated on:12/08/00 09:29:21 PM