Orecchiette with Fava Bean Purée
Orecchiette with Fava Bean Purée. A Puglian dish that my grandmother used to make. The fava bean purée makes this dish super creamy and the crispy thick-cut bacon and breadcrumbs give this dish the perfect crunch. Finally finish it drizzled with the bacon oil and sprinkled with tons of fresh cracked black pepper. It’s the perfect bowl for the Sunday scaries…but cheers to it being the end of January and one month closer to better summer weather !!
There is literally nothing that hits harder than the Sunday scaries….nothing. Especially in the winter months. I don’t know what it is about cold, dark Sunday nights, but they just feel super depressing. So that is why the Italians luckily enough started the Sunday pasta tradition. And seriously there is nothing that can cure the scaries like a hefty bowl of carbs and a tall glass of wine.
And speaking of Italian traditions, we are brining back an old Puglian favorite with this Fava bean puree pasta dish. It’s so unique, but so delicious. It’s super creamy from the pureed Fava beans and it's topped with crispy bacon and breadcrumbs. Finally it’s drizzled with bacon oil for the perfectly delicious and decadent touch.
So I will definitely recommend this one to help cure your Sunday scaries. And I will be raising my glass of wine to the fact that tomorrow is the last day of January. Everyones least favorite month is finally coming to an end and I could not be happier !! I will definitely be dreaming of summer days tonight !!
Ingredients
1 pound dried shelled split Fava beans
3 sprigs fresh thyme leaves
2 garlic cloves; halved
2 - 3 tablespoons olive oil
salt and pepper
12 ounces thick-cut bacon; chopped
1 1/2 cups Italian style bread; cubed
1 1/2 pounds orecchiette
Directions
Make the Fava bean puree. In a 4 quart sauce pan, add the beans, thyme, garlic, and 6 cups of salted water. Bring to a boil and reduce heat to medium-low. Simmer for about 45 minutes or until beans are tender. Add the olive oil. Using an immersion blender puree until smooth. Season with salt and pepper.
In a medium skillet, fry the bacon until crisp. Using a slotted spoon, transfer to a plate. Pour off all but 2 tablespoons of bacon fat into a cup and reserve. Add the bread cubes to the skillet and sauté until toasted. Sprinkle with salt and pepper.
Cook the pasta. Drain, saving 1 cup of cooking water. Return back to the pot and add the Fava bean puree. Add pasta water as needed. Serve topped with bacon and bread cubes. Drizzle with the bacon oil.
