a few notes to self here: one is that fried fava beans are a revelation. wow, if you soak them and then fry them in a little olive oil, they kind of taste like chicken. They are a wonderful snack.
second, if I ever have to go 100% strict vegan, I will choose Puglia, Italy.
third, cooking and talking about cooking has been a saving grace in this time. especially today, thinking about how I might be able to contribute more to wellness tourism and eco-tourism in the years to come.
I am so thankful for Anna Maria to show us how to prepare this beautiful, naturally vegan dish from Puglia, Italy. Like all of Anna Maria’s recipes, it’s simple and delicious. I had a wonderful time chatting with Marta, tourism companies and cooks for the first time today. I feel a HOPE in the air. In the cooking, in the healthiness of this recipe and the hunger to share a meal together. Enjoy this little piece of Italy. And, join us for more healthful recipes each Thursday. Message me to learn more!
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Fave e Cicorielle selvatiche con tocchetti fritti di pane (Pureed Fava Bean with Fried Bread and Peppers)
Ingredients (For 2-3 people):
- 1 ¾ cups dried fava beans (soak overnight)
- ½ potato, peeled
- ½ onion, chopped
- 1 bunch chicory or endive (I used watercress)
- 4 Anaheim peppers
- ½ cup cherry tomatoes (optional)
- ¼ tsp. oregano
- extra virgin olive oil
- 3 slices stale bread
Directions:
- Bring a large pot of water to the boil.
- Cook the fava beans with the chopped onion and potato with just enough water to cover. Cook for about 1 hour or fava beans are very tender. (You can set aside some soaked fava beans and fried them in some olive oil for a nice snack). Then, mash or use an immersion blender to get a smooth puree. Add salt to taste.
- In a frying pan, add a little oil and toast the state bread, then remove from pan.
- Then, fry the peppers and tomatoes in the pan with a little oil. After they blister a little, add some water and the oregano and place a lid to let them steam for 5-10 minutes or tender. Then, set aside.
- When the water comes to a boil in the pot, add watercress and cook 7-10 minutes, or tender. Drain greens and dunk in ice water if not eating immediately.
- To plate, spoon some puree on the dish. Add greens, peppers, and tomatoes on top. Drizzle with olive oil and serve with bread for dipping.
More Mediterranean Recipes:
To your wholesome & healthy life,
Joanna
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