Fava beans Bianche and Loane

Fave Bianche e Loane

Loane and fava beans white ones form a creamy Campanian dish, completed by the aroma of garlic, chili pepper and oil.

4 servings

Easy

Campania

EasyCampania

Fava beans Bianche e Loane is a simple and substantial preparation from Campania, built on the combination of a non-egg wheat pasta and a smooth legume puree. It is a first course suitable for a lunch or dinner where you are looking for a simple cuisine, but capable of offering body and intensity without resorting to elaborate ingredients. The naturally floury delicacy of the fava beans is supported by hot oil flavoured with garlic and chili pepper, while the loans maintain a consistency al dente which contrasts pleasantly with the creaminess of the dressing. The central technique consists in making the fava beans very soft and pass them until you obtain a smooth base, liquid enough to envelop the pasta. The final resting helps the flavors blend; soft bread crumb fried, provided as a variant, adds a crunchy and golden note.

Instructions

Voice reading

7 steps · natural Italian voice

Cook the fava beans

60 min

Pour the fava beans fresh white in a saucepan and cover them with enough water. Cook them for about an hour, maintaining an even cooking time, until they are very soft and quite mushy. Check that the bottom doesn't dry out and, if necessary, add a little water to maintain a consistency suitable for puréeing.

Pass the fava beans

Pass the fava beans Cook them through a sieve or food mill, blending them until you obtain a smooth, fairly liquid puree. Check the consistency: it should flow easily and envelop the pasta without becoming compact. Season with salt to taste at this stage, the base is already balanced before joining the loans.

Boil the loane

Bring to a boil the water and boiled the loane, keeping them al denteDrain them when they are still firm to the bite and not mushy, because they will complete the amalgamation in the puree. fava beansAvoid overcooking: the pasta must retain its structure even after the final resting time.

Combine pasta and puree

Add the drained leeks to the puree fava beans and mix gently to distribute the seasoning evenly. Work the mixture until the pasta is coated in a smooth, even layer, with no lumps of puree. Keep the mixture warm while you prepare the aromatic dressing.

Fry garlic and chili pepper

Heat the oil in a small pan and add the garlic and the chili pepperLet them cook until the garlic becomes golden and the oil acquires a perfume, avoiding burning it: the colour must remain golden, not brown. chili pepper must flavor the dressing without covering the delicate taste of the fava beans.

Season and let rest

Pour the hot flavoured oil over the pasta with the puree fava beans and stir to distribute it throughout the dish. Let it rest for a few minutes, allowing the pasta to absorb some of the sauce and the puree to firm up. Serve while the dish is still warm and the consistency is creamy and smooth.

Prepare the crunchy variant

To enrich the dish with the expected variation, finely crumble the soft bread crumb stale and pour it into a skillet with already hot oil. Keep the skillet on the heat and it turns continuously, so the soft bread crumb It toasts evenly without sticking or burning. It's ready when it turns a golden brown.

Chef's Tips

The editorial staff recommends cooking the fava beans until they are well dissolved and you obtain a fluid puree, so the loanane mix together without drying out.