4 small fava beans (2 kg), separated into bunches with the tender stems
4 cups of milk (960 ml)
1 tablespoon of salt
1/3 cup of butter (65 g)
1/2 teaspoon of ground nutmeg
1 cup of natural yogurt (200 g)
4 small fava beans (2 kg), separated into bunches with the tender stems
4 cups of milk (960 ml)
1 tablespoon of salt
1/3 cup of butter (65 g)
1/2 teaspoon of ground nutmeg
1 cup of natural yogurt (200 g)
In a large saucepan, place the fava beans, pour in the milk, season with salt, and cook over high heat until they're mushy (approximately 12 minutes)
Drain and reserve 1 cup of the cooking liquid (240 ml)
Reserve some fava bean bunches for garnishing
Process the fava beans in a food processor, add the reserved cooking liquid, and blend until smooth
Return the mixture to the saucepan
Add the butter, nutmeg, and yogurt, and cook over medium heat, stirring occasionally with a wooden spoon, until well heated (about 5 minutes)
Pour into a large serving dish, reserving a little in the saucepan
With a tablespoon, remove a small portion of the puree from the reserved amount
Use another tablespoon to scoop out a portion from beneath the puree, carefully removing it from the first spoon
Using the first spoon again, shape the top of the puree into an oval-shaped ball
Make 12 balls and place them on the puree
Garnish with reserved fava bean bunches and serve immediately
154 calories per serving
