Ingredients Jump to Instructions ↓

  1. 2 cups 320g / 11oz Dried peeled fava beans

  2. 1 cup 62g / 2 1/5oz Red onion - finely chopped (medium)

  3. 1 cup 146g / 5.1oz Finely-chopped fennel

  4. 1 teaspoon 5ml Sun-dried tomato paste - dissolved in

  5. 1/4 cup 59ml Water

  6. 1/4 lb 113g / 4oz Vermicelli noodles

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

  9. 1/4 cup 59ml Extra-virgin olive oil

  10. 1 tablespoon 15ml Sundried tomato paste

  11. 1/2 teaspoon 2 1/2ml Hot red pepper chiles

  12. 2 cups 292g / 10oz Breadcrumbs - toasted

  13. Optional Fennel fronds - for garnish

  14. Pepperoncino - for garnish

Instructions Jump to Ingredients ↑

  1. In cold water, soak the fava beans overnight to soften. Drain and add the beans to a pot filled with fresh cold water to cover. Add the onion, fennel, and dissolved tomato paste. Bring to a boil. Reduce the heat to medium-low and let simmer until the beans soften and split, forming a puree, about 1 hour.

  2. Using your hands, break up the vermicelli into smaller-sized noodles. Add the vermicelli to the pot and continue to simmer until the noodles are cooked, about 15 minutes. Season to taste with the salt and pepper.

  3. In a small bowl, combine extra-virgin olive oil, tomato paste, and chiles and drizzle over puree. Allow to cool to room temperature before serving with the toasted breadcrumbs scattered on top. Garnish with fennel fronds and pepperoncino, to taste.

  4. This recipe yields 4 servings.


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