Dip deep into the Mediterranean . . .
A simple dish made with simple locally grown produce. Villa Bologna has some great produce here in Malta. I visited last week, and just couldn’t resist the produce and the pottery, simply beautiful (the Ceramika Maltija bowl in the picture is one of theirs). Their broad beans match no other that I’ve ever laid my eyes on, and their lemons ever-so-fragrant. This is made with locally grown garlic too, is so delicious, wholesome and moreish ! Serve with crudités, or bread and crackers of your choice.
NOTE : You cook the beans in their skins – do not remove or peel them at any point. After you steam them you process them in their skins (the skin is thin and tenderizes when steamed and is full of flavour).
2 to 3 cloves of garlic
1½ cups fresh fava (broad beans) steamed in their husks
2 zucchini (courgette) steamed until soft, but not mushy
½ cup cannellini beans
the juice of a lemon
a handful of flat leaf fresh parsley
Drizzle with olive oil, sun-dried tomatoes and fresh parsley.
- Place the garlic in your food processor, and pulse until well chopped.
- Add your cannellini beans, and pulse until smooth.
- Now add the fava beans, and pulse again.
- Add your zucchini, and remaining ingredients, process, and then taste for salt.
- Spoon into your serving dish, and refrigerate for a few hours before serving.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010