Fava Bean Puree with Dandelions
Whenever we go to the Italian Market on 9th St in Philly, we have to stop a Claudio’s! They sell dried fava beans and they are always on our list to pick up! If you live in the Philadelphia area and have never been to the Italian Market, we highly recommend you visit. Everyone in our family grew up visiting the Italian Market multiple times throughout the year and always around the holidays! The food is essential for holiday celebrations especially Christmas and Easter. Our favorite stops are Claudio’s for our fresh cheeses, deli meats, olives, truffle oils, and of course our favorite bread; Espositos for meats; Anastasi Seafood for fresh fish; Cardena’s for the lemon olive oil that we use in just about all our salads; and last but certainly not least Isgro’s Bakery for the most amazing desserts we have ever had! The Italian biscotti flavors are always delicious. Some of our favorites are lemon and blueberry, pecan, and fruit and nut.
After shopping we always treat ourselves to a delicious lunch either from Ralph’s or Dante and Luigi’s! At Ralph’s we love to get their Mediterranean Salad which has tomatoes, black olives, shrimp, and crab! Then we split a carafe of either red or white wine depending on what we are in the mood for! At Dante and Luigi’s we enjoy their peppers and cheese appetizer and one of their many salads paired with a glass of Prosecco!
Many great meals and appetizers follow our visits to the Italian Market, and this fava bean recipe is definitely one of them!
a. Ingredients:
12 to 16 oz of dried, split fava beans
3 to 4 sprigs of thyme leaves
2 large garlic cloves; whole
1/3 cup of olive oil
Salt and black pepper to taste
2 pounds of dandelion greens; trimmed
½ tsp of crushed chili pepper
1 lemon; juiced
b. Directions:
Place beans, thyme, and 1 clove of garlic in a large sauce pan; cover with 6 to 7 cups of salted water
Bring to boil and reduce heat to a simmer; cook until tender for approximately 45 minutes
Remove from heat and puree with an emersion blender while adding 3 tbsp of olive oil; season with salt and pepper then set aside
Rinse dandelions in several changes of water until clean
Heat the remaining oil in a large sauce pan and add the second clove of garlic and the chili pepper flakes
When garlic sizzles, add the dandelion greens, salt, and pepper, and toss until they are fully cooked
Top fava bean puree with the cooked greens and drizzle with more olive oil, lemon juice, and additional chili pepper flakes
