top of page


A friend once said 

I love Italian food because is honest. The recipes contain a few ingredients, so only ingredients of very good quality can give you a delicious dish.

Purea di fave: About Us

Purea di fave

Fava beans puree

  • 200 g dry fava beans

  • a few pinches of fine salt

  • a bit of extra virgin olive oil

  • half onion

  • a bit of thyme

Wash the fava beans and soak them in water for 12 hours. Pour out the water, peal them and rinse them once more.

Cover the fava beans with new water and boil them for around an hour using low heat and without adding salt (to avoid that they become hard). During the cooking time the fava beans will break and absorb water. When they are ready, blend them, add a few of pinches of fine salt and a bit of extra virgin olive oil to obtain a nice creamy texture.

Slice the half onion into rings. Pour a bit of extra virgin olive oil in a large pan and warm it up with medium heat. When the oil is warm, add the onion rings and make them sizzle for a few seconds while stirring with a spoon. Fry the onion rings until they become of a golden colour - caramelised - then place them on top of the fava beans puree. If you want, sprinkle with a bit of thyme.

When you enjoy the puree, drizzle it with extra virgin olive oil.

You can also make the puree into a nice sauce for pasta! To this end, take aside a glass of the water in which pasta is boiling. When pasta is ready, i.e. al dente, sieve the water, put the pasta back inside the pot, add a bit of extra virgin olive oil and mix gently. Add some of the fava beans puree and some of the water from the boiling pasta: the mixing needs to feel smooth and the pasta needs to sound "smoochy". Serve on the plates, garnish with a few caramelised onions, drizzle with extra virgin olive oil and sprinkle with thyme. Enjoy!

Purea di fave: Quality Standards
Purea di fave: Pro Gallery
bottom of page