Puglian Broad Bean dip - Purea di Fave

Months ago, GL's parents gave us a precious bag of dried, skinned, split broad beans from Puglia, precious because I have yet to find these pale skinned beans in the UK. Once a staple of la cucina povera, 'peasant cooking', made into a puree and traditionally served with a boiled green vegetable, it is now more often found gracing the tables of chic local restaurants as part of the groaning antipasti table or served instead of the pasta course, as a primo. Don't be put off by the simplicity of the recipe - although the beans in their pallid, wrinkled, uncooked state don't seem to promise anything good, the transformation that takes place with what is basically no more than the addition of water and an onion is incredible. The puree is creamy and satisfying, with the subtle taste of the beans taking centre stage. It really is so much more than the sum of its parts.

I had intended to cook this months ago in my first flush of enthusiasm after receiving the beans. However, the need for overnight soaking meant that I couldn't just cook them whenever I felt like it and they gradually got pushed to the back of the cupboard. It was with joy then that my hand fell upon these as I was having a rummage in order to (finally) participate in this month's Random Recipes Challenge from Belleau Kitchen, Store cupboard Finds. Unfortunately, I know that only one of my cookery books has recipes using dried broad beans - La Cucina Salentina, a small publication I bought whilst last on holiday in Puglia. It has two recipes using this ingredient, a soup and this puree - I opted for the puree as I have always wanted to try making it at home and I must say, I was not disappointed. My only problem now is where to get more of these elusive beans...





RECIPE - taken from La Cucina Salentina

Ingredients
400g dried, skinned, split broad beans
1 small onion, sliced
extra virgin olive oil


Rinse the beans, put them in a large bowl or pan and cover them with cold water. Leave to soak overnight or for at least 10 hours.

Drain the beans and rinse them again under the tap. Place in a large pan, cover with cold water and bring to the boil over a medium heat, skimming off the foam as it rises to the surface. Add the sliced onion, lower the heat and part cover. Cook at a gentle simmer for about one hour, topping up with hot water if the beans start to run dry. When the beans are very soft and starting to disintegrate, remove from the heat and season with 1-2 teaspoons of salt.

Leave to cool slightly and then puree the beans with a stick blender until smooth or the consistency that you prefer - I like them with a bit of texture. Stir in a tablespoon of extra virgin olive oil and add a little water if you prefer a looser puree. Adjust the seasoning to taste. I also add some dried chilli flakes.

Serve with a drizzle of olive oil and some wilted spinach or with warm toasted bread if you prefer the non-traditional route.

Grilled aubergines

Aubergines prepared in this way are incredibly versatile. They can be eaten on their own, with just a chunk of cheese and some good bread or they can accompany a whole variety of meat and fish dishes; my current obsession is aubergines with lamb, particularly if the lamb has been simply cooked on the barbecue - the flavours work so well together. I sometimes use them as a sandwich filler too - try a few slices on a crusty roll or ciabatta, along with some buffalo mozzarella. Another point in their favour is that they can be prepared in advance - indeed, the dish tastes even better the next day because the aubergines have had time to absorb the subtle aromas of the herbs.

The recipe below is how I've been making them recently (my mint has been getting out of hand and this is a great way to use it) but you can vary the herbs as you wish, perhaps changing them to suit the dish that they will be served with. The quantities are also quite approximate here because again, it's a matter of personal preference.

The generous quantities of herbs used in this dish mean that it can be sent to one of my favourite challenges, Herbs on Saturday, thought up and hosted by Karen from the wonderful Lavender and Lovage http://www.lavenderandlovage.com/herbs-on-saturday.



As aubergines are at their best in August, I'm also sending this to Ren at Fabulicious Food for her Simple and In Season challenge, which is always so inspiring.



RECIPE

2 aubergines
a handful of fresh basil
a handful of fresh mint
1 clove garlic
balsamic vinegar
extra virgin olive oil

Slice the aubergines fairly thinly (about half a centimetre). Heat a ridged grill pan and cook the aubergines in batches, until quite soft and nicely striped on both sides.
Remove the slices to a wide dish and dress while still warm with olive oil and balsamic vinegar. Roughly chop the herbs and garlic and add, along with some sea salt and freshly ground black pepper, to the aubergine slices, mixing all the ingredients gently together with your hands.
Cover with cling and leave in a cool place for a couple of hours or up to day.
When you want to serve them, arrange the slices on a serving plate and sprinkle over a few more fresh herbs.