NUTRITIOUS FAVA BEANS that fed the poor of Puglia for hundreds of years are now favored by chefs all over the world. Here Chef Luigi Gianuzzi of Puglia’s luxurious Masseria Torre Maizza enlivens his fava bean puree with chili peppers to create a signature dish for Pasta Sonoma Egg Pappardelle. The breadcrumbs on top add a lovely crunch!
Pasta Sonoma Golden Egg Pappardelle with Chili Pepper on Fava Bean Purée
10 oz. Pasta Sonoma Golden Egg Pappardelle
1 clove garlic, sliced
2 sweet red chili peppers, seeded and sliced
2 slices Italian bread, preferably stale, crusts removed
Extra Virgin Olive Oil
¼ cup fresh Italian parsley, chopped
Sprigs of parsley (for garnish)
Fava Bean Purée:
1 lb. dried fava beans
1 bay leaf
2 potatoes, peeled and sliced
½ cup Extra Virgin Olive Oil
Salt and pepper
For Fava Bean Purée: Sort the beans and soak overnight in water to cover. Next day, drain beans and return to pan, add bay leaf, potato, and salted water to cover. Bring to a boil and cook until tender – about an hour. Drain and puree with olive oil to make a smooth sauce. Season to taste with salt and pepper.
To make fried bread crumbs: Tear bread into large pieces and whirl in a food processor until coarsely chopped. Heat 2 Tbs. olive oil in a medium pan and sauté breadcrumbs until lightly browned.
Cook pasta in 4 – 6 quarts boiling water, according to package instructions. Reserve ½ cup cooking water prior to draining pasta. Meanwhile, in a large sauté pan, heat 3 Tbs. olive oil over low heat. Add garlic, chilies and parsley and sauté briefly until fragrant. Set aside off the heat. When pasta is ready, add drained pasta, and reserved cooking water and toss over medium heat until pasta is well coated. Season to taste with salt and pepper.
Spread fava bean puree onto 4 warmed plates. Arrange pasta on top and then sprinkle with bread crumbs. Garnish with a sprig of parsley. Serves 4.
Courtesy of Masseria Torre Maizza – Chef Luigi Gianuzzi