I'm fond of this dried fava bean dish from Puglia, made with nothing more than cooked and pureed fava beans, flavored with the dense, fruity olive oil of the region and served with boiled chicory.
2 cups (8 ounces) dried split fava beans
2 medium all-purpose potatoes, peeled and quartered
1 teaspoon fine sea salt
1/2 cup Filippo Berio Extra-Virgin Olive Oil
1 pound chicory or rape, stemmed, washed, parboiled and drained
Put the beans and potatoes in a pot, add enough water to cover, and add the salt. Bring to a boil and boil uncovered for about 30 minutes, or until the beans are tender but not mushy. Drain, reserving 1/4 cup of the cooking water.
Transfer the beans and potatoes to a food processor. Add 1/4 cup plus 2 tablespoons of the oil and the reserved cooking water, and puree smooth. Remove the puree to a saucepan and keep warm over very low heat.
Bring a large pot of water to a boil. Add the chicory or rape and cook until tender, about 20 minutes. Drain well, and spread the chicory on a serving platter.
Spoon the fava bean puree over the chicory or rape. Drizzle the remaining 2 tablespoons olive oil over the top and serve immediately.
Variations: Serve the puree topped with strips of roasted red and yellow bell peppers. Pack the fava puree into an oiled 4-cup mold, then unmold it onto the chicory for a party presentation. Or use individual molds and serve on small portions of chicory.
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