Blanch the fava beans and peel; in a pan, fry the finely chopped onion in a tablespoon of olive oil, add the beans and leave to simmer over low heat for 10 minutes adding a glass of water, salt and pepper.
As soon as the fava beans are cooked quickly stir with a spoon until they become a purée. Add a little olive oil and serve with a slice of bread toasted in the oven with olive oil and fresh rosemary.
Recipe from Emanuele Russo – Ristorante Le Lumie – Marsala
A tasty vegetarian first course, the notes of rosemary pair perfectly with the citrus scents in Lighea and Donnafugata Brut. Three different wines that share a rich and fragrant bouquet.
