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Fava beans are a pantry staple in Apulia, where they are often combined with wild greens that grow in the meadows and on the hillsides. Here, they are purÍed and combined with jagged - edged, pleasantly bitter dandelion greens that have been simply boiled and drained. Already peeled, dried favas are sometimes available, in which case you will need half the amount indicated. You will still need to soak them, however, to shorten the cooking time.
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2 cups dried fava beans
2 cloves garlic
2 bay leaves
salt
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For the crostini:
8 slices coarse country bread
2 cloves garlic, crushed
extra virgin olive oil, for drizzling
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2 1/2 lb dandelion greens, tough stems removed
extra virgin olive oil, for drizzling
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To start your Fava Beans Dandelion Greens:
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Pick over the beans, rinse well in a bowl and add water cover. Let stand overnight. The next day, drain and slip off the loosened skins from the beans; they should come off easily.
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Transfer the beans to a saucepan and add the garlic, bay leaves, and water just to cover.
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Bring to a boil over medium-high heat, reduce the heat to a simmer and cook, uncovered, until the beans are very tender and have broken down to a coarse purÍe, about 1 1/2 hours. If the beans begin to dry out during cooking, add boiling water as needed to keep them moist.
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When the beans are ready, discard the bay leaves and mash as needed to create a thick purÍe. Season with salt and keep warm.
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To make the crostini, preheat the boiler, or prepare a fire in a charcoal grill. Broil or grill the bread, turning once, until lightly browned on both sides, just a couple of minutes.
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Remove from the broiler or grill and immediately rub each slice on both sides with the crushed garlic. Drizzle lightly with olive oil.
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Meanwhile, bring a large pot of water to a boil and add salt to taste and the dandelion greens. Boil until tender, 3 to 7 minutes. The timing will depend on the age of the greens.
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Drain well. Place the dandelion greens in the middle of a serving dish and drizzle olive oil over all. Serve at once.
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Yield: 4 servings
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