This lovely green Broad-bean Fava Purée topping featured among the nibbles in our recent wine-tasting events and it went down a treat on both occasions.
The recipe of broad-bean fava purée topping is from a well-loved Italian cookery book by Ursula Ferrigno. It is very easy to prepare, but a little time consuming, because you are having to squeeze the broad beans out of their skins to ensure the Purée is nice and smooth.
Great if you have a podcast to listen to!
- Firstly cook 500g of fresh or frozen fava beans in simmering water, with 2 garlic cloves, for about 5 minutes. When soft, drain them, keeping a little of the tasty cooking water for later, and let the cooked beans cool down.
- Soak about 50g of crust-less white bread with a little milk in a small bowl. Switch your podcast on and start peeling the beans out of their white skin. This will take a while but it will be worth it, for the purée will be really lovely and creamy.
- Place the shining green beans with the garlic cloves and the bread with the milk into a food processor, or use hand blender
- Gradually adding 5 or 6 tablespoons of a good olive oil to the mix, whiz to a purée. If the consistency is too thick add some of the reserved cooking liquid. Season to your taste, with salt, black pepper and perhaps a little paprika.
I think that the flavours of fava beans and pecorino cheese, with a good slice of bread and a sprinkle of olive oil are one of the most satisfying combinations EVER. Then again, anyone from Rome would say so.