You’ll find this hearty puree made with dried and split fava beans all over Puglia, where it’s most commonly served with cooked bitter greens dressed in olive oil. The addition of potato by chef Ylenia Sambati gives the puree a light and fluffy texture.
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1/2 pound dried split fava beans
1 yellow onion, chopped
1/2 medium baking potato, peeled and diced
2 teaspoons kosher salt
Extra-virgin olive oil
Fleur de sel
How to Make It
In a small saucepan, bring the favas, onion, potato and 4 cups of water to a boil over high heat, skimming as needed. Add the salt, cover loosely and cook over low heat until the favas are very tender, 1 hour. Let cool for 10 minutes.
Pulse the contents of the saucepan in a food processor until almost smooth. Scrape into a bowl, drizzle with olive oil and sprinkle with fleur de sel and pepper. Serve warm with crusty bread.
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