Traditionally an Easter dish, this Umbrian Broad Bean Puree is eaten on toasted crusty bread that has been drizzled with olive oil. But it is equally as good with vegetables, pasta and as a dressing in salads.
It is a simple but gorgeous, flavoursome dish.
Similar recipes include Koukofava, Broad Bean Dip with Wilted Greens and Roasted Onions, Broad Bean Puree with Chilli Oil, Umbrian Cure-all Sauce, Young Broad Bean Pod Puree, Broad Bean and Mint Mash, and Broad Bean and Butter Bean Spread.
Umbrian Broad Bean Puree | Broad Bean Sauce
500g fresh broad beans
juice of 0.5 large lemon or 1 small lemon
salt and black pepper to taste – about 0.5 tspn each
250ml extra virgin olive oil
fennel leaves or dill leaves, chopped, or use fennel seeds
Pod the beans and cook them in lightly salted water for 5 – 10 mins. Allow to cool. If the beans are larger or older beans, peel each bean.
Using a food processor or hand held blender, puree the broad beans with lemon juice, salt and pepper. Process until smooth, adding enough olive oil to give the puree a consistency of thick cream.
Add the finely chopped fennel or dill. Taste and adjust salt and pepper, or lemon juice as needed.
It will keep for about a week in the refrigerator.
recipe note and alternatives
The puree is beautiful on thick Italian bread with olive oil
It makes a beautiful sauce for steamed vegetables, particularly potatoes.
Try it as a salad dressing – thin with a little oil or water as required.
Take some thick slices of fresh bread or toast, spread with ricotta cheese and top with the broad bean puree.
Cook some pasta and mix with ricotta, broad bean puree, chopped mint or parsley and halved cherry tomatoes.
Add light stock or water to some of the puree to make a special Spring broth/soup. Stir well to mix until smooth. Add a tspn of light miso paste if you have it on hand.