Lampascioni with Fava beans White

Put the fava beans Place dried white beans in a large bowl, cover with plenty of water, and leave to soak for twelve hours. Once soaked, check that they are well rehydrated and visibly swollen: this consistency allows for more even cooking and makes it easier to purée.

Drain them fava beans Once soaked, transfer them to a pot and cook until tender. Maintain even cooking and check that the pulp is easily crushed; the perfect point is when the legumes offer no resistance to pressure and are uniformly soft.

Reduce the fava beans cooked into a puree, working them until they reach a dense, smooth consistency. Make sure there are no hard or dry parts left: the cream must be firm enough to envelop the lampascioni, without presenting excess liquid.

Bring the lampascioni already cleaned during cooking and boil them until half cooked. Stop this phase when they are partially softened but still retain a certain consistency in the center: they will complete the cooking together with the puree. fava beans.

Add the puree of fava beans to the lampascioni Partially boiled in a large pot. Stir gently to distribute the legumes around the vegetables without breaking them; the mixture It must appear uniform and enveloping even before the final cooking.

Cook together fava beans And lampascioni for thirty minutes, maintaining an even cooking. Stir carefully from time to time and check the result: the fava beans must remain thick and creamy, while the lampascioni they must be completely tender but still whole.

Drizzle the mixture with olive oil and mix gently to distribute it throughout the puree. Finish when the surface appears shiny and the dressing is well incorporated, with no obvious separations; serve the dish with the cream still warm and the lampascioni well wrapped up.