Zia Donata’s Fava Bean Puree with Swiss Chard

“Fava

INGREDIENTS:

  • 1 pound small, dried, shelled fava beans
  • 1 medium potato, peeled & coarsely chopped
  • ½ carrot, peeled & coarsely chopped
  • 1 small yellow onion, coarsely chopped
  • 1 celery stalk with leaves, coarsely chopped
  • ¼ cup extra-virgin olive oil plus more for drizzling
  • 1 pound Swiss chard, stems removed
  • Kosher salt & freshly ground black pepper
  • 8-12 slices rustic Italian bread
  • ¼ cup Parmigiano- Reggiano, shavings made with a vegetable peeler

METHOD:

  • Put the dried beans in a large saucepan with 6 cups of water.
  • Bring to a gentle boil, then reduce the heat & simmer for about 25 minutes.
  • As foam rises to the surface, skim it off with a spoon.
  • Add the potatoes, carrot, onion, celery, & 2 tablespoons of olive oil, cover, & cook on low heat until the beans are tender, about 1 more hour.
  • Add up to 1 cup of water to the beans if the liquid evaporates before the beans are cooked.
  • Puree until smooth using an immersion blender.
  • Heat the remaining 2 tablespoons of olive oil in a large skillet over high heat. Add the greens, reduce the heat, & sauté for a few minutes, until the greens are wilted. Season with salt & pepper.
  • Meanwhile, brush the bread with olive oil. Using tongs, “grill” the bread slices on both sides over a gas flame or by placing the bread directly on the coils of an electric burner, taking sides over a gas flame or by placing the bread directly on the coils of an electric burner, taking care not to let it char.
  • To serve, spoon the puree into bowls, top with mound of greens & shaved Parmigiano, and serve warm with the grilled bread.

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