Search for anything:

'ncapriata Di Fave (Fava Bean Puree With Greens)

ethnic, salads, vegetables

8 oz dried fava beans, soaked
2 each celery ribs, chopped
1 medium onion, chopped
2 teaspoon salt
2 tablespoon fruity olive oil
12 oz broccoli or rabe
1/3 cup water
1 tablespoon salt
3 tablespoon fruity olive oil
2 each garlic cloves, minced

Drain the beans & slip them outr of their skins. If the skins cling too tightly, boil them for 5 to 10 minutes & then skin. Put peeled beans in a pot with celery & onion. Add just enough water to cover & bring to a simmer. Add the 2 ts salt, cover & cook for 20 to 25 minutes or until the beans are very soft. Add more water if necessary. Drain & place in a processor with the 2 tb olive oil. Clean the broccoli rabe by peeling off any thick skin covering the larger stems & cut into 2" pieces. Rinse the greens well. Bring the water to a boil, add the greens & 1 tb salt, cover & cook until the greens are soft but not mushy, 5 minutes. Drain. Warm the 3 tb olive oil in a skillet & slowly saute the garlic just enough until it is golden brown & soft. Do not let it brown. Add the greens & swilr them around in well flavoured oil. Serve on a platter, spooning the garlic infused greens over the favas. Carol Field, "Italy in Small Bites"

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU