Description
I still remember the first time I tasted fava bean puree. I was staying in a small masseria, a quaint farmhouse in Apulia’s countryside, and the cook made it for guests that night. The puree was so creamy, so smooth, unlike any legume-based dish tasted throughout the Italian peninsula.
Famous for their fava bean puree, Pugliese cooks use split inner beans of dried fava beans to make their specialty. Once cooked, these inner beans transform into a distinctively different ingredient as a puree. Tender and creamy, fresh mozzarella is perfect with fava bean puree. Apulia, or Puglia, is famous also for Pane di Altamura D.O.P. One of the best breads you will ever taste, it is the quintessential Italian bread. Substitute a loaf of dense hard-wheat white or wholewheat bread with firm crust. Serve fava bean puree the same day as made or refrigerate up to 3 days allowing flavors to blend and mellow.
Welcomed any time of day, for breakfast through midnight snack. Bread-fava-mozzarella-olive oil. The essence of Apulia in every bite.
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. One recipe PDF and photos. Ingredient information, special techniques, and serving ideas for this wonderful dish.
Timing may vary with heat source. Makes 2 1/2 cups/20 ounces/600 ml. Easily double or triple recipe – scrumptious!
Cook time: 45 to 90 minutes depending on dried fava beans.
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