Fava Bean Puree With New Garlic Recipe

How to make it

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• Drop the favas into boiling water for a minute and then plunge into ice water to stop the cooking. When they are cool enough to handle, remove their outer skins by piercing with your thumb and popping out the bean.
• Separate the garlic bulbs from the greens, and chop them roughly, removing the inner woody stalk, if present. Slice up only the pale green portion of the greens, just as you would a scallion.
• Heat some olive oil in a medium-sized sauce pan, add the garlic, and 1/2 cup water. Stew over moderately low heat until the water has almost evaporated, and the garlic can be mashed with a spoon (about 5-10 minutes).
• Add the shelled favas to the pan, drizzle generously with olive oil, and pour in just enough water to cover the beans. Season with salt, and continue cooking for about 15 minutes, until the liquid is reduced but not evaporated.
• Remove the pan from the heat and puree with an immersion blender. Whisk in the crème fraîche and season with salt and pepper
• For pasta: thin the puree with some of the pasta cooking water, toss with the pasta and top with some whole cooked fava beans, grated lemon zest, and fried pancetta. For a veg dish, replace the pancetta with grated pecorino.
• For an appetizer: spread the puree on lightly toasted bread and sprinke with chives and/ or shavings of ricotta salata.