Chilled fresh fava bean soup with rosemary croutons - Donnafugata
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Recipes

Chilled fresh fava bean soup with rosemary croutons

Time
65 Minutes
Difficulty
medium
Ingredients (4 people)
(4 serves)
300 gr fresh fava beans
30 gr fresh spring onion
2 tablespoons of Nocellara del Belice olive oil
4 slices of “rimacino” bread (made with reground durum wheat semolina)
rosemary
salt and pepper to taste

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


Wine pairings

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.


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