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About
| This comforting recipe from Puglia in southern Italy combines the earthiness of Split Fava Beans with creamy potato and bitter greens. |
Our take on mashed fava beans with potatoes and greens is adapated from Paula Wolfert's recipe for fava pure e cicorielle in her classic book Mediterranean Cooking.
Numerous versions of this dish are cooked in Puglia, varying the ingredients according to local availability. It's sometimes cooked without potatoes and many different greens can be used. We've tried white chicory, curly endive or edible wild greens like dandelion, all with delicious results.
Fava beans are much appreciated in Puglia as this popular saying amply illustrates:
“Of all fresh and dried vegetables, the fava bean is queen, sovereign of all, soaked in the evening, cooked in the morning.”
Serves 4
Ingredients
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Method
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This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
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