Fava Bean Puree with Seven Salads

Serves: 6
Total Calories: 174


8 ounces dried peeled fava beans, rinsed and drained
salt to taste
4 tablespoons extra-virgin olive oil
1 pound fresh spinach, escarole, or broccoli rabe, trimmed and cut into bit-size pieces
1 large ripe tomato, seeded and chopped
1 cup mild black olives, such as Gaeta, pitted and coarsely chopped
1 cup arugula, tough stems removed
1/2 cup hot or sweet pickled pepper, drained and sliced
1/2 cup thinly sliced cucumber or radishes
2 green onions, thinly sliced


1 Place the beans in a large pot with fresh cold water to cover by 1 inch and 1 teaspoon salt. Bring the water to a simmer and cook over low heat until very soft and all of the liquid has been absorbed, about 1 hour. If necessary, add a little more water to prevent the beans from drying out.

2 Put the greens in a large pot with 1/4 cup water over medium heat. Add salt to taste. Cover and cook 5 minutes or until wilted and tender. Drain well.

3 In the pot, mash the beans until smooth. Taste for salt. Stir in the oil.

4 Spread the fava beans on a warm serving platter. Drizzle with a little olive oil. Place piles of the vegetables around the edge. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 174
Calories from Fat: 82

This Fava Bean Puree with Seven Salads recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

More Recipes from the Cook'n in Italy Cookbook:
* Salads
Artusi’s Potato Salad
Arugula and Parmigiano Salad
Avocado and Tomato Salad
Beet and Orange Salad
Calamari Salad with Arugula and Tomatoes
Couscous Tuna Salad
Crunchy Salad
Fava Bean Puree with Seven Salads
Fennel and Olive Salad
Fennel and Parmigiano Salad
Friday-Night Tuna Salad
Gorgonzola and Hazelnut Dressing
Green Bean, Celery, and Olive Salad
Green Bean, Potato, and Red Onion Salad
Green Salad with Gorgonzola and Walnuts
Green Salad with Lemon and Pine Nuts
Grilled Scallop Salad
Lemon Cream Dressing
Lobster Salad
Mixed Green Salad
Mushroom and Parmigiano Salad
Neapolitan Tomato and Bread Salad
Orange and Fennel Salad
Orange-Honey Dressing
Pear and Pecorino Salad
Pickled Vegetables
Potato and Watercress Salad
Riviera Salad
Roman Spring Salad
Russian Salad
Sardine and Arugula Salad
Shrimp and Rice Salad
Shrimp, Orange, and Anchovy Salad
Spicy Carrot Salad
Spinach and Egg Salad
Summer Rice Salad
Tomato and Egg Salad
Tomato, Arugula, and Ricotta Salata Salad
Tomato, Mozzarella, and Basil Salad
Tricolor Salad
Tuna Salad with Beans and Arugula
Tuscan Bread Salad
Tuscan Tuna and Bean Salad
Venetian Crab Salad
Warm Lentil Salad

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