Mashed Potatoes and Fava Beans
Purea di Fave e Patate

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Mashed Potatoes and Fava Beans
Purea di Fave e Patate
cookbook: Lidia's Commonsense Italian Cooking
main ingredients: potato
user comments (0)

serves: 6

When you crave the comfort of mashed potatoes but want a bit of something more, this is the way to go. Favas are best in the late spring, but frozen favas are good, and lima beans make a fine substitute when no favas are to be found. This recipe works with other vegetables as well. Mashed potatoes with Swiss chard is an old family favorite; spinach and string beans also work well in this recipe. So, as I always tell you, do not be shy about substituting whatever you have in your refrigerator. Take my recipe and run with it.


2 pounds russet potatoes, peeled
2 garlic cloves, peeled and crushed
2 fresh bay leaves
2 pounds fava beans, shelled and peeled , (about 2 cups)
1 teaspoon kosher salt
1/3 cup extra virgin olive oil, plus more for se
1/2 cup grated Grana Padano or Parmigiano Reggiano


Put the potatoes, garlic, and bay leaves in a pot with water to cover. Bring to a simmer, and cook until the potatoes are just beginning to become tender, 10 to 12 minutes or more, depending on size.

Add the favas, and cook until both the potatoes and favas are tender, about 8 to 10 minutes more.

Drain. Remove and discard the bay leaves. Over low heat, coarsely mash the potatoes and favas with the salt and olive oil. Turn off the heat, stir in the grated cheese, and serve, drizzled with a little olive oil on top.

Lidia's Commonsense Italian Cooking

In her beautifully illustrated new cookbook, Lidia Bastianich lays out a comprehensive curriculum of wise cooking tips--from the cutting board to the kitchen table. Channeling the instructive elements from the companion Public Television series, Lidia’s Kitchen, she teaches us that a good dose of common sense is the key ingredient to a stellar meal. As storyteller and chef, Lidia draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother, Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it's Citrus Roasted Veal or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators; in Campania, the region where mozzarella is king, we discover it is best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurian culinary tradition, the herbs and flavorings will change from region to region--home chefs can experiment with rosemary, oregano, olives, or onions! When it's time for dessert, Lidia draws on the sacred customs of nuns in Italian monasteries and convents and reveals the secret to Rice Pudding with a Blessing. Lidia's Commonsense Italian Cooking is a collection of 150 delectable recipes told with common sense cooking wisdom that teaches us how create simple, seasonal, Italian dishes with grace, confidence, and love.

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