Fava and Pecorino Soup: Zuppa di Fave e Pecorino (Mario Batali) |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Ingredients:
2 pounds fresh fava beans, shelled |
1 head escarole, trimmed, washed and roughly chopped |
3 shallots, peeled and coarsely chopped |
2 cloves garlic, peeled, plus 2 cloves, peeled and roughly chopped |
1 sprig fresh thyme |
1 fresh hot red pepper |
2 tablespoons extra virgin olive oil |
2 tablespoons finely chopped parsley |
3/4 cup freshly grated pecorino romano |
Directions:
1. In a large saucepan, place the fava beans, escarole, shallots, the whole garlic, thyme and pepper and add enough water to come up 2 inches above the solids. Bring to a boil, reduce to a simmer and cook 30 minutes.
2. Puree the mixture in the bowl of a food processor and return to the pan.
3. In a small skillet, heat the oil over medium heat. Add the chopped garlic and cook until it starts to color, about 2 minutes, then add the parsley. Pour this mixture into the soup. Divide evenly among 4 warmed soup bowls and top with the cheese.
|
|