Fava Cream is a creamy and delicate first course, perfect for the spring season. The broad beans are shelled and then combined with fish fillets, leeks, potatoes, and vegetable broth. Everything is blended and enriched with cream to achieve a velvety and enveloping consistency. The result is a tasty and nutritious dish, ideal for enjoying hot or cold.
Wash the fish fillets, dry them, and cut them into pieces
Peel the potatoes, wash them, and cut them into cubes; clean the leeks by removing the roots, the outer leaves, and the tougher green part, wash them, and cut them into rounds
Blanch the broad beans in boiling salted water, drain them, and remove their skins
In a saucepan, add 3 tablespoons of oil and sauté the leeks without letting them color; add the broad beans and sauté for 2-3 minutes, stirring with a wooden spoon; add the potato cubes and briefly sauté them
Pour in 1 liter of vegetable broth, bring to a boil, and cook the beans for about 30-40 minutes over moderate heat
Remove the mixture from the heat, set aside a ladle of broad beans, and pass the rest through a food mill, collecting the puree in the cooking pot; add the remaining vegetable broth, heat it gently, add the cream, and boil for 2-3 minutes
Meanwhile, in a pan, heat the remaining oil and sauté the fish pieces seasoned with a pinch of salt and pepper for 2-3 minutes until lightly browned
Put the broad bean cream in individual plates and top with the prepared fish pieces
Frullatore
Padella
Italy
| Energy (kcal) | 240.86 |
| Carbohydrates (g) | 5.5 |
| of which Sugars (g) | 2.2 |
| Fat (g) | 17.3 |
| of which Saturates (g) | 10.45 |
| Protein (g) | 15.93 |
| Fiber (g) | 0.33 |
| Sale (g) | 0.3 |
