Prepare to transport your taste buds to the sun-drenched landscapes of Southern Italy with this mouthwatering Capriata di Fave! This humble yet incredibly delicious fava bean puree is more than just a recipe—it's a culinary journey that captures the essence of traditional Italian home cooking. Imagine a creamy, vibrant dish that combines the earthy richness of fava beans with fresh, verdant greens, all brought together with a touch of garlic and a bright splash of lemon. Whether you're a seasoned chef or a curious home cook, this recipe promises to revolutionize your understanding of simple, rustic cuisine.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups fava beans, cooked
- 2 cups greens (e.g., spinach or kale)
- 2 tablespoons olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
- Fresh lemon juice to taste
Instructions
- Begin by preparing the fava beans. If using dried fava beans, soak them in water overnight, then cook them in boiling water for about 20-30 minutes until tender. If using canned fava beans, simply drain and rinse them.
- In a large pot, bring water to a boil and add a pinch of salt. Add the greens (spinach or kale) and blanch them for about 2-3 minutes until they are wilted and vibrant in color. Immediately transfer the greens to a bowl of ice water to stop the cooking process. Once cooled, drain and squeeze out any excess water.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it brown.
- Add the cooked fava beans to the skillet with the garlic. Stir well to combine and cook for about 2-3 minutes, allowing the flavors to meld together.
- Transfer the fava bean mixture to a food processor. Add the blanched greens and blend until smooth. If the mixture is too thick, you can add a little water or extra olive oil to reach your desired consistency.
- Season the fava bean puree with salt, pepper, and fresh lemon juice to taste. Blend again to incorporate the seasoning.
- Once blended, taste the puree and adjust the seasoning if necessary. If desired, you can add more lemon juice for acidity or a drizzle of olive oil for richness.
- Serve the Capriata di Fave warm or at room temperature, drizzling a little extra olive oil on top for garnish. This dish can be enjoyed as a spread on crusty bread or as a side dish to accompany grilled meats or fish.
Tips
- Bean Preparation is Key: If using dried fava beans, always soak them overnight to ensure tender, creamy results. Canned beans work in a pinch, but dried beans offer superior flavor and texture.
- Don't Overcook the Greens: When blanching spinach or kale, aim for a quick 2-3 minute cook to preserve their vibrant color and nutritional value. The ice bath is crucial for stopping the cooking process and maintaining that beautiful green hue.
- Consistency Matters: When blending, start with less liquid and add more as needed. You're aiming for a smooth, spreadable puree—not too thick, not too thin.
- Seasoning is Personal: Start with a conservative amount of salt, lemon juice, and pepper, then taste and adjust. The beauty of this dish is in its simplicity, so let each ingredient shine.
- Serving Suggestions: While delicious on its own, this puree becomes extraordinary when served with crusty bread, as a side to grilled meats, or as part of an antipasti spread.
- Make Ahead Friendly: Capriata di Fave can be prepared in advance and stored in the refrigerator for 2-3 days, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 192kcal
Carbohydrates: 23g
Protein: 11g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
