Granitti with the Fava beans

Pour the flour into a bowl and gradually add three deciliters of warm water. Knead until the dough is smooth, compact, and firm, with no dry patches or lumps. Work the dough vigorously until the surface becomes uniform and smooth; the consistency should allow it to be pulled together into a single ball.

Let the dough dry thoroughly before proceeding. Wait until the surface has lost moisture and become firm enough to be worked with the grater. Don't move on to the next step while the dough is still soft or sticky, as the granitas will risk forming a solid mass.

Grate the now dry mixture, collecting the resulting fragments so as to keep the granules separate. Continue this process until the mixture turns into small, irregular particles. Make sure the resulting mixture is dry and grainy, without compact clumps, so it can blend with the liquid mixture during cooking.

Heat the extra virgin olive oil in a earthenware pot and add the chopped onion. Heat it gently, stirring, until it becomes soft and lightly golden. soffritto It's ready when it releases the scent of onion and the oil is well-aromatic, without blackening or burning.

Add the fava beans fresh to the soffritto and mix to distribute them in the flavored oil. Let them flavor briefly, maintaining the heat sufficient to coat them without darkening the onion. Proceed when the fava beans they are evenly seasoned and the base retains a distinct vegetal aroma.

Pour a liter of hot water into the pot with the fava beans and bring the liquid to a boil. Stir with a wooden spoon to mix the soffritto and the contents of the pot. Wait for a steady boil before adding the granitti, so that cooking can begin evenly.

Add the granitti to the boiling liquid and mix slowly with a wooden spoonContinue cooking until the grated mixture softens and the base takes on a creamy, smooth consistency. The mixture is ready when the spoon encounters a smooth cream, with no dry patches or compact lumps.

Serve the granitti with the fava beans immediately, while the cream is still very hot. Divide it into portions, maintaining the soft consistency achieved in the pan. The dish should appear uniform, with the fava beans well incorporated and the granitti amalgamated in the bottom without evident separation of water and creamy part.