Giusi > wrote:

> 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.

I've had similar dishes in southern Italy and Catalonia. They
require favas that have been skinned and then dried... I haven't
found those yet over here.

Steve