After commenting on a recipe for veggies and pureed fava beans on Villa Magnolia’s web site I had an interesting chat with one of the owners. This is a dish I tried for the first time while in Puglia with Yltour.com and was amazed at how much I enjoyed this dish.
Growing up Italian American I thought I had heard of if not tasted everything Italian. Just because I will never try tripe or eel, or other animal parts not meant to cook, I have eaten Italian for many, many years.
So when at a wine tasting lunch in 2011 I was surprised when small glass dishes, something you would serve pudding in, was placed on the table. Being a good guest I poked at it until a table mate told me it was a vegetable dish. I thought I had discovered a new treasure.
When back in the USA I found it was more difficult to find fava beans (not canned) than I thought. Atlanta does not have the Italian stores I remember growing up in New Jersey so I just put this memory in my travel box. Until this week when Leslie posted the following:
Fave e vendura: fava beans and vegetables………
‘today’s typical Puglian meal, packed with vitamins and protein. The dried Fava beans are boiled with a potato until soft (approximately 40 mins_ then pureed.
Served piping hot with a drizzle of olive oil and some green vegetables. ie: cioria (chicory?), beitola, (swiss chard), spinach etc. “
The combination of flavors was wonderful. The same week I was introduced to this dish I met Nonna Vata (see post and video) Pasta Lesson in Puglia with Nonna While making pasta with Nonna she told me they made this dish when she was a child. They cooked it in a crock and left in near the fire all day while they worked in the fields……
View the villa in Puglia where Leslie and Ron offer their guests a taste of the food and the good life of Italy. http://www.villamagnoliaitaly.com
See Part II soon