Fave Incrapiate

Method

1. Soak the dried fava beans in cold water overnight (8 pm the previous evening).
2. The next morning, rinse the beans well and place them in a pot. Cover with fresh water until it reaches about two fingers above the beans.
3. Bring to a boil, then add the diced potatoes (small cubes).
4. Cook on low heat until the beans and potatoes are tender (about 15–20 minutes after boiling).
5. Using an immersion blender, blend the mixture until smooth and creamy.
6. Add salt (to taste) and 100 g of olive oil, then blend briefly again.
7. Return the puree to low heat and cook for about one hour, stirring frequently.
8. Meanwhile, prepare the cime di rapa: pick the tender leaves and stems, boil them in salted water for 4–5 minutes, then drain.
9. In a pan, heat a generous amount of olive oil, add sliced garlic and chili pepper, then sauté the boiled cime di rapa for a few minutes.
10. Prepare the croutons: cut bread into cubes and toast them in olive oil until golden and crispy.
11. To serve, layer some sautéed cime di rapa on the bottom of a dish, spoon the fava puree on top, add the croutons, and drizzle with a little extra olive oil.