Another version with potato: https://www.theguardian.com/food/2019/may/20/rachel-roddy-recipe-fava-bean-puree-wilted-greens
SERVES: 4 as a main, 6 as an appetizer
TIME: 1 hour
1 to 2 Tbsps Extra Virgin Olive Oil
1 small onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
250g / 8.8oz fresh fava beans
600-800ml or 2 1/2 – 3 1/2 cups Vegetable broth, warmed
500g / 1 lb leafy greens, such as spinach, chicory, or chard
Salt Flakes
Bread, to serve
- Heat a glug of olive oil in a dutch oven or heavy-bottomed pan over medium-low heat.
- Add the onion, celery, and carrot and cook for 10 minutes, stirring occasionally, until the vegetables are softened but not browned.
- Raise the heat to medium and add the fava beans. Cook for 2-3 minutes, moving the beans about the pan.
- Gradually add the stock, “mano a mano”: one ladle at a time. You don’t want to totally submerge the beans in liquid, add just enough stock for them to cook through. The fava will be done in approximately 25-30 minutes. When the fava beans are ready, turn off the heat, lid the pan, and allow to rest.
- In a separate pan, braise the greens in some olive oil and a splash of any leftover broth.
- The final texture of the macco di fava is up to you, from ultra chunky to super smooth. Blend the macco to your desired consistency with an immersion blender.
- To serve, spoon the greens around a mound of macco in each plate. Nestle a hunk of bread on the side, drizzle with extra virgin olive oil, and finish with crunchy salt flakes.
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