| |
 Fava Purée with Grilled Baguette
Michael Psilakis
of Onera
Serves 6
2 1/2 cups strained canned chickpeas
1/4 cup red-wine vinegar
8 ounces sun-dried tomatoes
4 shallots, chopped
12 cloves garlic
5 basil leaves
1 teaspoon fresh thyme
2 tablespoons dry oregano
(preferably from Greece)
About 1/4�1/2 cup extra-virgin olive
oil, plus 2 tablespoons for baguette
Salt and freshly ground
black pepper, to taste
Day-old rustic baguette, sliced
into 1/2-inch-thick pieces at a
45-degree angle
Make sure the chickpeas are dry before adding to a food processor with the vinegar, tomatoes, shallots, garlic, basil, thyme,
and oregano. Pur�e while slowly adding 1/4�1/2 cup of oil and scraping the sides of the bowl
as needed, until a smooth paste forms. Season with salt and pepper. (This mixture will keep for up to two weeks, covered in the refrigerator.)
Brush the baguette slices with oil and sprinkle with salt and pepper. Grill over hot coals until slightly charred. Spread the fava pur�e onto the bread.
|
