Fava Puree
Fava Puree
MAKES ABOUT 1 ¾ CUPS
THIS RECIPE, from Everyday Greens: Home Cooking from Greens, the Celebrated Vegetarian Restaurant by Annie Somerville (Scribner, 2003), is one of our favorites for preparing fresh favas.
Salt
1½ lbs. shelled fresh favas (4-5 cups) from 5-6 lbs. unshelled favas
4-6 tbsp. fruite extra-virgin olive oil
Freshly ground black pepper
½ tsp. fresh lemon juice
15-20 thin slices crisp, toasted baguette (optional)
8-10 leaves fresh mint, sliced into thin ribbons (optional)
15-20 shavings pecorino (optional)
1. Bring a medium pot of salted water to a boil over high heat. Add favas and cook until bright green, 1-2 minutes. Drain favas, rinse under cold running water, and drain again. Peel favas and discard skins.
2. Heat 4 tbsp. of the oil in a medium saucepan over medium-low heat. Add favas and a pinch each of salt and pepper. Cook, stirring often and adding a little water to keep beans moist, if necessary, until favas are tender, about 5 minutes.
3. Purée favas in a food processor until smooth. Transfer to a bowl and season to taste with lemon juice, salt, and pepper.
4. To serve fava purée on toasted baguette slices, brush toastes with remaining olive oil, then spread with some purée. Garnish fava purée with mint and/or pecorino (if using).
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