Name: 'ncapriata Di Fave (Fava Bean Puree with Gree
Ingredients: 8 oz Dried fava beans, soaked; 2 Celery ribs, chopped; 1 md Onion, chopped; 2 ts Salt; 2 tb Fruity olive oil; 12 oz Broccoli or rabe; 1/3 c Water; 1 tb Salt; 3 tb Fruity olive oil; 2 Garlic cloves, minced

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Fruits	Italian	Salads, Italian, Appetizers, Vegetables	4	Servings

INGREDIENTS

8	oz	Dried fava beans, soaked
2		Celery ribs, chopped
1	md	Onion, chopped
2	ts	Salt
2	tb	Fruity olive oil
12	oz	Broccoli or rabe
1/3	c	Water
1	tb	Salt
3	tb	Fruity olive oil
2		Garlic cloves, minced

INSTRUCTIONS

Drain the beans & slip them outr of their skins.  If the skins cling too
tightly, boil them for 5 to 10 minutes & then skin. Put peeled beans in a
pot with celery & onion. Add just enough water to cover & bring to a
simmer.  Add the 2 ts salt, cover & cook for 20 to 25 minutes or until the
beans are very soft. Add more water if necessary. Drain & place in a
processor with the 2 tb olive oil. Clean the broccoli rabe by peeling off
any thick skin covering the larger stems & cut into 2" pieces. Rinse the
greens well. Bring the water to a boil, add the greens & 1 tb salt, cover &
cook until the greens are soft but not mushy, 5 minutes. Drain. Warm the 3
tb olive oil in a skillet & slowly saute the garlic just enough until it is
golden brown & soft.  Do not let it brown.  Add the greens & swilr them
around in well flavoured oil. Serve on a platter, spooning the garlic
infused greens over the favas.

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