For the fava bean mash:
- 500g dry fava beans
- Cold water (a/r)
- 1 celery stick
- 2 bay leaves
- 50g red onion
- Extravirgin olive oil
- 300g Nolche olives
- Dry chilli flakes (a/r)
- 300g Caciocavallo Silano P.D.O.
- Aromatic herbs (a/r)
Soak the fava beans in water for two hours.
Drain and transfer to a pan with the celery and the bay leaves, covering with cold water, about one inch over the level of the beans.
Cook until all the water has been absorbed, then remove the celery and the bay leaves, and mash the beans, adding extravirgin olive oil, until you obtain a smooth, fragrant mash.
In a pan, stir-fry 300g of Nolche olives with olive oil, a pinch of dry chilli flakes and aromatic herbs, until they are very tender. Season to taste, then crush the olives to extract the pits.
Cook 200g of parboiled rice.
Finely cut the red onion and fry in a pan, with a little olive oil. Add the rice, then the fava bean mash and gently stir, adding extra olive oil.
Top with the olives and thin slices of caciocavallo, and serve.