Bruschetta with Fava Beans and Greens

• порції: Makes 4 bruschettas.

Інгредієнти

FOR THE BEANS:

1½ cups dried fava beans, about ½ pound

½ teaspoon salt

FOR THE RAPINI:

1 pound rapini, coarse stems trimmed (if rapini are unavailable, use mustard greens, curty endive, or other bitter greens)

Salt

3 tablespoons extra-virgin olive oil

3 garlic cloves, peeled and thinly sliced

FOR THE BRUSCHETTA:

4 slices country bread, cut about ¾ inch thick

2 garlic cloves, peeled and cut in half

Very fruity extra-virgin olive oil for drizzling

Freshly ground black pepper

Напрямки

Put the fava beans in a howl with ample cold water to cover. Let soak overnight. Drain. Peel the beans. Place the beans in a saucepan with 4½ cups water and ½ teaspoon salt. Cover and bring to a boil. Reduce heat to a steady simmer and cook for 30 minutes. Remove lid and cook until water evaporates and beans break down into a coarse puree, about 30 minutes. Stir often during the last 15 minutes of cooking to prevent scorching the puree. Set aside. Trim the coarse stalks off the rapini. Peel the tender stems and cut the greens into short lengths. Cook in salted boiling water until tender. Drain well in a colander, pressing down gently with the back of a wooden spoon. Place the olive oil in a medium sauté pan. Add the garlie and sauté for a few minutes over medium-low heat. Add the rapini and stir to coat the greens. Cook over medium-low heat for about 5 minutes, or until all excess moisture evaporates. Meanwhile, gently reheat the bean puree in a small, heavy saucepan. Grill or toast the bread on both sides until golden brown. Rub one side with the cut garlic cloves and drizzle with olive oil. Mound the bean puree on the bread and top with the greens. Season with salt, coarsely ground black pepper, and a drizzling of olive oil.