INGREDIENTS
½ kg of fresh fava beans, 300 grams of fresh peas, 1 shallot, extra olive oil, salt, 100 grams of ricotta.
PROCEDURE
Remove the beans and peas pods. Remove the skin from the larger beans. Slice the shallots, add fava beans and peas and stew with a little water, for 20 minutes, over moderate heat and with a covered pot, salt halfway through cooking. Go through a vegetable grinder (or blend), add the ricotta, oil and mix well to obtain a smooth cream. Excellent for filling fresh tomatoes, for seasoning pasta or for delicate sandwiches