'ncapriata di fave (fava bean puree with greens)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Dried fava beans, soaked |
| 2 | eaches | Celery ribs, chopped |
| 1 | medium | Onion, chopped |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Fruity olive oil |
| 12 | ounces | Broccoli or rabe |
| ⅓ | cup | Water |
| 1 | tablespoon | Salt |
| 3 | tablespoons | Fruity olive oil |
| 2 | eaches | Garlic cloves, minced |
Directions
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.