Today we’ll tell you how to prepare one of the most Puglian dishes ever: the recipe for Fava Bean Purée and Wild Chicory.
Historical Background Thanks to the philosopher Aristophanes, who around 450 B.C. praised the goodness of a dish made with fava beans and greens, we can trace the origins of this recipe: a dish with simple yet tasty and nutritious ingredients.
The ingredients for the preparation are as follows (approximately for 3 people):
After soaking the fava beans for about 12 hours, we can proceed with the preparation. Cook the fava beans with celery, garlic, and bay leaves with one or two tablespoons of salt. While our fava beans simmer over low heat for 2 hours, clean the chicory by removing the earthier and tougher ends, then wash them a couple of times (until the water you are using runs clear). Boil the chicory in plenty of salted water for 20 minutes. For those who prefer a creamy consistency with the fava beans, using a blender is recommended. Alternatively, vigorously mix for a few minutes, which will result in less creaminess and leave some fava beans intact. Add a generous amount of Extra Virgin Olive Oil to the fava beans, then plate them with the boiled chicory. For those who enjoy the robust flavor of raw EVOO, we recommend drizzling a bit more, as shown in the photo.
The dish, with its robust structure, pairs perfectly with our Monocultivar Coratina Extra Virgin Olive Oil drizzled raw over it: hints of freshly cut grass, balanced bitterness, and spiciness are the perfect flavors to complement the plating.
Ed è così che potete gustarvi un piatto caldo, semplice, nutriente e gustosissimo con ingredienti stagionali. In poche parole, il Comfort Food pugliese per eccellenza!
Fava Bean Purée and Chicory Recipe
