|Dried Fava And Potato Puree With Dandelion Greens
According to Donatello, fava beans were an acquired taste. "When I was a child, I hated them", she says. She's come around to the hearty, healthy bean and has already been a fan of dandelion greens, an igredient that many Italians believe calms the stomach.
8 ounces dried fava beans (about 11/2c)
1 3/4 cups coarsely chopped peeled yukon gold potato (about 5 ounces)
3/4 cup coarsely chopped white onion
1/2 cup coarsely shopped peeled carrot pinch of salt
3 tablespoons extra virgin olive oil, divided (Gradassi Basil Infused Extra Virgin Olive Oil)
1 bunch dandelion greens (10 to 11 ounces), bottom 2 inches of stems trimmed and discarded, greens cut crosswise in half
1 garlic clove, peeled, halved
large pinch of dried crushed red pepper (Etnia Merquen Smoked Chili Pepper)
Freshly grated parmesan cheese
Place fava beans in medium bowl. Pour enough water over to cover 2 inches. Cover and let soak at room temperature overnight. Drain fava beans. Peel off outer shell and skin from beans and discard.
Place fava beans in large saucepan add 8 cups water, potato, onion and carrot, and bring to boil, skimming off any foam that rises to surface with large spoon. Reduce heat to medium; add pinch of salt and simmer uncovered until beans are very soft, stirring occasionally and adding more boiling water as needed to keep beans submerged, about 1 hour 45 mintues. Drain.
Transfer bean mixture to processor and puree until almost smooth. season to taste with salt and pepper. Transfer fava bean puree to bowl.
Heat 2 tablespoons oil in large skillet over medium high heat. Add dandelion greens, garlic, and crushed red pepper; saute until greens wilt, about 2 minutes. Season to taste with salt and freshly ground black pepper. Place greens atop fava bean puree. Drizzle with remaining 1 tablespoon oil; sprinkle with parmesan cheese.