‘Fave’ is the Italian name for the broad bean, but in Puglia, where this recipe comes from, the word is also used to describe this dense, oily mash based on broad beans and potatoes. Along with orecchiette, the ear-shaped pasta peculiar to the region, fave is a staple food. It is usually eaten as a first main course (primo piatto), as an alternative to pasta or risotto. Traditionally, it is topped with boiled bitter greens, creating a wonderful combination of textures and flavours as well as being extremely nutritious and cheap to make.
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