Fava Puree

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Break the hand made lavash any size you want

Again use fresh fava bean pods no longer than 4″. This works best if she second skin can remain on when grinding. The easiest way to tell is eat a raw one and see if the skin is tough and bitter or soft and peppery.

Puree of Fava Beans

  • 3 cups shelled fava beans
  • 2 tbsp black peppercorns
  • 2 tbsp chopped fresh rosemary
  • 3-4 garlic scapes chopped roughly
  • Olive oil
  • Salt

Pour a little oil in a saute pan and heat on medium high. Toss in spices and scapes and toast until beginning to brown then add favas and stir to coat. Add 1 1/2 cups water and bring to a boil. Cook on high until all water is absorbed. Remove from heat and blend with enough olive oil to form a thick paste, about 1/4 cup. Season with salt serve hot or cold with more oil drizzled on top. Can also include romano.

 

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Garden, Italian, Recipes, vegetarian and tagged , , , , . Bookmark the permalink.

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