Purea di fave

Broad bean purée from Culinaria Italy: Pasta, Pesto, Passion by Claudia Piras

Simple and delicious. Just potatoes, broad beans, salt and EVOO.

I departed from the method. My method :

I used organic dutch cream potatoes, which I scrubbed, scored around the circumference, placed in cold salted water and brought to the boil an simmered for about 10m.

I then put in about equal weight of frozen lava/broad beans and continued to simmer for a further 10m.

Then stained the contents and put into cold water (makes it easier on the hands) to peel the beans and the potatoes.

Potatoes and beans put into a ricer together (in batches) and transferred back to a saucepan on low heat and stirred with a wooden spoon gradually adding EVOO until the wanted consistency was reached. Adding salt to taste.

SWMBO wanted a meat pie, mash and peas.