Broad-bean (Fava) Purée

Broad-bean (Fava) Purée

<img class="alignright size-thumbnail wp-image-2240" src="×150.jpg" alt="Broadbeans Puree" width="150" height="150" srcset=" hop over to×150.jpg 150w,×31.jpg 31w,×38.jpg 38w,×80.jpg 80w,×600.jpg 600w” sizes=”(max-width: 150px) 100vw, 150px” />This lovely green broad-bean topping featured among our recent wine tasting nibbles and it went down a treat on both occasions.

The recipe is from a well-loved Italian cookery book by Ursula Ferrigno.  It is very easy to prepare, although quite time consuming, as you are having to squeeze the broad beans out of their skins…

Great if you have some longish podcast you have never found the time to listen to!

  1. Firstly cook 500 g of fresh or frozen 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.

  2. Soak about 50 g 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 c6pdvz2.  This will take a while but it will be worth it, as the purée will be really lovely and creamy.

  3. Place the shining green beans with the garlic cloves and the bread with the milk into a food processor, or in a large bowl if you are using a hand blender.  Gradually adding 5 or 6 tablespoons of a good olive oil to the mix, whiz to a purée, and 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.