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| This fava puree is a classic of southern Italian country cooking. Although it is prepared in many ways, along with dense tomato sauce (strattu), it is a pillar of Sicilian kitchens. When made with large Sicilian fava beans, such as those from Leonforte, for example, it has a very special flavor. 4 servings - 1 1/2 pounds fava beans, soaked for 12 hours. - 8 shrimp - 1/2 cup ricotta - 2 ounces speck or pancetta, cut into small cubes - 1 onion - 1 celery stalk - 1 clove garlic - 1 tomato - 1/2 teaspoon salt - pepper - 3 tablespoons extravergine olive oil - hot red pepper flakes 1. Place soaked, drained beans in a largesoup pot with warm water to cover. Add all the vegetables, salt, pepper and 1 tablespoon olive oil. 2. Peel shrimp and cook over low heat with speck. Put aside and keep warm. 3. When fava beans are tender, place in blender with ricotta, 2 tablespoons olive oil and a pinch of hot red pepper flakes. 4. Divide fava puree among four soup plates. Top with two shrimps each, a spoonful of chopped speck, a drizzle of olive oil and freshly ground black pepper to taste. | ||||||||||
| (Updated: 04 Dec 2002) | ||||||||||
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