Fresh Fava Bean Puree

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With the consistency of a hummus or a thick bruschetta, this spread feels welcome in any kitchen -- especially one with a pantry of crusty breads.

Ingredients:

4 1/2 lbs Fresh Fava Beans, shelled (about 4 cups shelled)

2 small potatoes, peeled and diced.

1 cup vegetable stock (you can use water if you don't have vegetable stock)

DeLallo Extra Virgin Olive Oil, for drizzling

Salt and Pepper

Directions:

In a small saucepan, add the shelled fava beans, potatoes and stock and cook over medium heat until tender. Season with salt and pepper.  Remove from the pan and add the bean mixture into a food processor and pulse briefly until chopped and just begins to form a puree consistency. Remove from the food processor and drizzle with olive oil.  Serve hot or cold on top of crusty bread as a bruschetta spread, top with shavings of young pecorino cheese.

Serves 8 as an Antipasto Send to friend Printer-friendly version