Thursday, July 22, 2010

Puree of Fava Bean & Chicory


Every year in Apulia 33 million pounds of fava beans are harvested and transformed into antipasti, side dishes, and soups.” The traditional country dish par excellence is a puree of fava beans (pure’ di fave e cicoria) served with sautéed wild chicory called ‘ncapriata.

Puree of Fava Beans and Chicory

(Serve 6)

  • 1.5 Kg fresh fava beans, shelled
  • extra virgin olive oil
  • salt, at taste
  • 1 kg fresh chicory
  1. Bring half a quart of salted water to a boil and add the fava beans.
  2. Boil until tender, and remove from heat.
  3. Meanwhile, bring a quart of salted water to a boil, add the chicory and cook for about 10 minutes.
  4. Remove from heat and drain thoroughly.
  5. Add 3 tablespoons of olive oil to the fava beans and, if necessary, add salt at taste.
  6. Mash with a wooden spoon in order to obtain a coarse puree. Place in a bowl and add a bunch of chicory.
  7. Season with oil and salt at taste.

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