Title: 'ncapriata Di Fave (Fava Bean Puree with Greens)
Categories: Salad Appetizer
Yield: 4 Servings
| 8 | oz | Dried fava beans, soaked |
| 2 | | Celery ribs, chopped |
| 1 | md | Onion, chopped |
| 2 | ts | Salt |
| 2 | tb | Fruity olive oil |
| 12 | oz | Broccoli or rabe |
| 1/3 | c | Water |
| 1 | tb | Salt |
| 3 | tb | Fruity olive oil |
| 2 | | 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.