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by Chef Odette Fada of Ristorante San Domenico New York
Incapriata (fava bean purée)
Ingredients (for 4 portions).
250 grams dry fava beans
1 white onion
2 cloves garlic
2 tbsp. extra virgin olive oil
Fresh rosemary
Sea salt to taste
Peperonchino to taste
2 tsp extra virgin olive oil to top purée
Method
Soak dry fava beans overnight.
Peel the beans and boil until tender (approx. 1 hour) with 1 lt. water, the onion, the garlic, the 2 tbsp. olive oil and one branch of the fresh rosemary.
Remove the rosemary. Using a vegetable mill, purée the beans and the other ingredients in their cooking liquid. Season with the sea salt. If too thick, dilute with a little warm water.
Just prior to serving, separate in four bowls. Add some extra virgin olive oil on top and some peperonchino.
Serve with boiled wild dandelions.
© November 2006 LuxuryWeb Magazine. All rights reserved.
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