Thursday, July 22, 2010

Puree of Fava Bean & Chicory

PUREE OF FAVA BEANS AND 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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