As usual this time of the year, I'm cleaning my pantry. With the hot weather days during January, I didn't cook all the legumes I bought for this winter.
I found a delicious Italian recipe, and I felt in love with this wonderful and simple fish:
Fave e Foglie
300 grams white broad beans
3 tablespoons of olive oil
Vegetable: I used spinach, zucchini, and mushrooms. I sautee them with olive oil, garlic, salt, herbs, and chili flakes for the zucchini. You can use Swiss chard, eggplants, or what you have in the fridge.
Soak the broad beans overnight. Put it in a cazuela, and let it cook until the fava beans are almost tender. Place the potatoesin the cazuela, and let it cook.
In a blender or a food processor, place the olive oil, garlic, salt, and 4 tablespoons of the water where the beans were cooked. Gradually, put the beans, and potatoes. Add water until you have the consistency you like. Sere it with sautee vegetables and Focaccia di Recco.
Focaccia di Recco
500 grams all purpose flour
1 teaspoon salt
7 tablespoons of olive oil
1 cup of warm water.
Cheese for filling (I use 250 grams of an aged cheese). The original focaccia has fresh white cheese, but I didn't have it.
Mix flour, and salt. Add the olive oil. Add water until you have a soft dough. Divide the dough in two. Let it rest for 30 minutes with a slightly wet cloth.
With a roll pin, roll one piece very thin. Place the cheese. Cover with the other part leaving a 1.5/2 cms of border. Seal the edges
Brush it with olive oil, and make holes with a fork.
Bake it in a preheated oven at 400F for 20 minutes or until golden brow. It is delicious.....ENJOY!