Tuesday, June 2, 2009



photographic evidence of the yummy lunch matt made on saturday: 
fava puree on baguette and straight from our garden lettuce greens.  

here's the recipe (thanks to umamigirl, who happened to have it on her blog, so that i didn't have to do the tough transcribing myself) in case you want to try some edible springtime at home:

Fava Bean Purée
Adapted from Alice Waters, The Art of Simple Food

½ cup olive oil
4 pounds fava beans
4 large garlic cloves, roughly chopped
A sprig of fresh rosemary, thyme, or tarragon, or another herb of your choice
½ cup water
Salt and pepper
¼ cup extra virgin olive oil
Lemon juice and grated zest, optional

To prepare the fava beans for cooking, remove them from their pods. Bring a large pot of water to a rolling boil, and fill a large bowl with ice water. Blanch the beans in the boiling water for one to two minutes, until they slip fairly readily from their skins. Transfer the beans with a skimmer or slotted spoon to the ice water. When they’re cool, drain the water and remove the beans from their skins.

To make the puree, heat the ½ cup of olive oil in a medium pot over medium heat. Add the shelled, skinned beans, garlic, herbs, water, and a good couple of pinches of salt and pepper. Simmer, stirring occasionally, until the beans are very tender (about 15 minutes), adjusting the heat as necessary to prevent burning, and adding more water if necessary. Remove the pot from the heat, and remove the herb sprig. Mash the beans with the back of a spoon or pass the mixture through a food mill.

Stir in the ¼ cup of extra virgin olive oil and a bit of water if necessary to achieve a nice, thick but spreadable consistency, along with a squeeze of lemon juice and a bit of grated zest, if desired. Season with salt and pepper to taste. Serve with toasted baguette slices.


  1. 4 lbs. of favas in their pods.

    good olive oil and kosher salt is a must as well.


  2. yes to good olive oil...it is key.


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