Recipe - Fava Bean Salata

1 One half cup Fava or butter beans, soaked
1/3 cup Extravirgin olive oil
One half cup Finely chopped onion
1 Garlic clove, finely chopped
1/3 cup Finely minced carrot
1/3 cup Finely minced celery
1 Bay leaf, crumbled
2 One half tablespoon Minced flatleaf parsley
Sea salt, to taste
One half teaspoon Freshly ground black pepper
1 sl Coarsegrain bread
crust removed, and soaked
for 5 minutes in:
2 tablespoon Olive oil
1 small Lemon, juiced

FOR SERVING
1 pn Paprika

Drain the dried beans and place in large saucepan with cold water to cover.
Bring slowly to a boil, drain and rinse. Rinse out the saucepan, return the
beans to the pan, and add cold water to cover by 3 inches. Bring to a boil,
reduce the heat, cover, and gently simmer 25 to 30 minutes, or until soft.
Drain, reserving One half cup of the cooking liquid. Remove the fava bean skins
with your fingers and spread the beans between layers of paper towels to
dry. Heat 2 tablespoons of the olive oil in a large heavy skillet. Saute
the onion, garlic, carrot, celery, and bay leaf over mediumlow heat for 15
to 20 minutes, or until dark golden brown, stirring occasionally with a
wooden spoon. Transfer to a food processor or blender container and add the
bread. With the machine running, add about two thirds of the lemon juice
and 2 tablespoons of the olive oil, and process until thick and smooth. Add
a few tablespoons of water if the puree seems too thick, and add salt,
pepper, olive oil, and/or lemon juice to taste. Serve on a platter,
sprinkled with the remaining parsley and olive oil and the paprika. To make
the traditional way: Pound the cooked vegetablebean mixture and the bread
in a large wooden mortar for 5 minutes. Slowly add about two thirds of the
lemon juice and then Three fourths cup of the olive oil. Pound for 5 minutes longer,
and add salt, pepper, olive oil, and/or lemon juice to taste.