Bruschetta with Fava Beans and Greens

Ingredients: FOR THE BEANS: 1 1/2 cups dried fava beans, about 1/2 pound, 1/2 teaspoon salt. FOR THE RAPINI: 1 pound rapini, coarse stems trimmed (if rapini are unavailable, use mustard greens, curly endive, or other bitter greens), Salt 3 tablespoons extra-virgin olive oil, and 3 garlic cloves, peeled and thinly sliced. FOR THE BRUSCHETTA: 4 slices country bread, cut about 3/4 inch thick, 2 garlic cloves, peeled and cut in half, Very fruity extra-virgin olive oil for drizzling, and Freshly ground black pepper.

Dried fava beans are one of the staples of Italy's cucina rustica. One way of preparing them is to turn the beans into a coarse puree, served with bitter wild greens. I've used this rustic pairing as a topping for bruschetta. Extra-virgin olive oil, very green and full-flavored, is drizzle over the finished bruschetta-an important final flavoring that elevates and brings together the separate components.

This earthy-looking bruschetta is knife-and-fork food, deeply satisfying served as a main dish along with a glass of rough red wine.

Put the fava beans in a bowl with ample cold water to cover. Let soak overnight. Drain. Peel the beans. Place the beans in a saucepan with 4 1/2 cups water and 1/2 teaspoon salt. Cover and bring to a boil. Reduce heat to a steady simmer and cook for 30 minutes. Remove lid and cook until water evaporates and beans break down into a coarse puree, about 30 minutes. Stir often during the last 15 minutes of cooking to prevent scorching the puree. Set aside.

Trim the coarse stalks off the rapini. Peel the tender stems and cut the greens into short lengths. Cook in salted boiling water until tender. Drain well in a colander, pressing down gently with the back of a wooden spoon. Place the olive oil in a medium sauté pan. Add the garlic and sauté for a few minutes over medium-low heat. Add the rapini and stir to coat the greens. Cook over medium-low heat. Add the rapini and stir to coat the greens. Cook over medium-low heat for about 5 minutes, or until all excess moisture evaporates.

Meanwhile, gently reheat the bean puree in a small, heavy saucepan. Grill or toast the bread on both sides until golden brown. Rub one side with the cut garlic cloves and drizzle with olive oil. Mount the bean puree onthe bread and top with the greens. Season with salt, coarsely ground black pepper, and a drizzling of olive oil.

Makes 4 bruschettas.