"Steve Pope" > ha scritto nel messaggio
...
> 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

Actually, the original recipe I had used dried with skins, but they take a
lot longer to cook and supposedly create a lot more gas, so I don't use
them.
I am packing a kilo of these in my luggage for my trip, since you say they
don't have them there. An antipasto like this one keeps diners out of my
hair while I finish the first course!