Villa Cappelli Favetta
A Puglia specialty. A true southern Italian comfort food from La Cucina Povera.
Ingredients
- 1 KG Dried fava beans
- 1 Onion
- 1/8 tsp. Villa Cappelli KTM Chili flakes
- 500 grams Bitter greens (chicory or broccoli rabe)
- 2 Tablespoons Villa Cappelli Extra Virgin Olive Oil
- Villa Cappelli Sea Salt (to taste)
- Pepper (to taste)
Instructions
- Examine your beans for any stones and remove them. Soak your fava beans over night. Discard any material that rises to the top. Drain and rinse again.
- If you can't soak overnight, then simply put them in cool water, bring the water to a boil, then take them off the heat and let them soak for an hour. Drain and proceed as if you soaked them overnight.
- Cover the beans with water so there is about two inches of water above the beans. Put in a peeled and cut onion. Cut into quarters is fine. Add salt and pepper to taste. Bring to a boil.
- Lower and simmer until very tender. The beans should always be covered by some water, so add some more if you need as cooking.
- Use an immersion blender or regular blender to puree the beans to the texture you want, less for chunky and more for smooth and creamy. The texture is a matter of taste, but either way it should be rich and dense, not super runny. If needed, add a bit of water to thin it out, or put it back on the stove to cook off any water. Be sure to watch it and stir so it doesn't burn on the bottom of your pan at this point.
- Best served with a sauteed bitter green like chicory or broccoli rape, a dash Villa Cappelli KTM Chili Flakes (so hot you only need a LITTLE!), and topped with Villa Cappelli Extra Virgin Olive Oil.
Do you need to peel the favas before pureeing?
Hi Jayme,
Good question. I should probably have clarified that the fava they use to make the favetta is usually already peeled and spit. However, if they aren’t peeled they would need to be.
Comments are closed.