Monday, January 30, 2017

Fave e Cicoria | Fava Bean Puree With Wild Chicory

Especially Puglia shared this amazing recipe with me and after making it I can tell you that it's definitely something you'll want to try. This company highlights seasonal produce, but the best part? You can trace all of their products back to the farmers and producers. Their supply chain is short and easy to follow. A breath of fresh air in today's market. And if you've never had the pleasure of eating a fava bean puree, you are in for a treat.

This traditional Pugliese dish is simple to prepare and showcases the rich flavors of Puglia's harvest. Like any Italian dish, it is best served with a drizzle of fresh extra virgin olive oil.


500 g dried, peeled fava beans
1 kg wild chicory (or dandelion greens)
extra virgin olive oil
1 clove garlic
2-3 bay leaves, salt, pepper, water

Serves 4


Cook the beans and bay leaves with 3-4 pinches of salt, add enough water to just cover. Cover and leave to simmer for 2-3 hours until it has a puree consistency. Add water if needed and season to taste with salt and pepper. Meanwhile wash chicory leaves and cook in boiling water with a pinch of salt for 20-30 minutes. Heat olive oil in a different pan and add crushed (with pestle and mortar, not to a mush but rather just broken up a little) garlic. Add drained, cooked chicory almost right away. Cook for 10-15 minutes and season with salt and pepper at the end. Serve together by spooning fava bean puree on one side of the plate and the chicory leaves on the other. Drizzle with olive oil. Eat chicory like you would spaghetti, by twirling it on your fork. The bitter taste of the leaves are in perfect harmony with the fava bean’s sweet, creamy texture. 
In collaberation with Especially Puglia 

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