"Tracy" ha scritto nel messaggio
> I have never seen canned favas.(I've never looked either!)
>
> We usually get them fresh when they are available but recently, the DH
> found a new little Moroccan shop which sells them frozen. Nice to have
> them in the freezer to add to a lamb or beef tagine.> I have seen the dry,
> but I have never tried them.
>
> Tracy

No canned ones in my view, either. Dried ones are very good. I make both
the Pugliese version and the Moroccan version with a slight preference to
the Italian dish. Both make nice antipasto. I always buy them skinless
because I have heard that even if you puree the skins they cause a lot of
gas.

Puglia Fave antipasto

Simmer dried fave without skins in vegetable broth until very soft. Use a
stick blender to puree them, including the broth, then salt and pepper to
taste. Fry strips of red pepper till done.
Serve the fava puree in a small bowl with a thread of EV olive oil over then
several strips of fried pepper. Eat with a fork. It's not a spread or a
dip.

The Moroccan version is similar but has garlic cooked in it and a spice and
grated lemon peel mixture over it before the oil is added. I liked it but
didn't want the leftovers, which to me means I didn't love it.