Broad beans and chicory

Name: Fave e cicoria
Prep time: 12 h
Cook time: 1 h
Total time: 13 h
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 300 g di fave secche pelate (ammollate 12 ore); 600 g di cicoria selvatica (o da campo); Olio extravergine pugliese abbondante; Sale

Fave e cicoria

Traditional recipe

Puree of boiled dried fava beans with sautéed wild chicory: the symbolic dish of Apulian peasant cuisine, of a touching simplicity.

780 min

4 servings

Easy

Puglia

EasyPuglia

Fava beans and chicory are the most distinctive dish of Apulian cuisine, especially popular in Salento. Dried fava beans, peeled, boiled, and pureed, paired with bitter wild chicory: two contrasting flavors that complement each other perfectly. This dish has an ancient peasant tradition: dried fava beans were the protein of the poor throughout southern Italy, the food that allowed them to survive the long winters. The wild chicory that grows wild in the Apulian countryside is more bitter and flavorful than the cultivated variety: its bitterness perfectly balances the sweetness of the fava beans.

Preparation

Voice reading

3 steps · natural Italian voice

Cooking broad beans

Drain the beans after soaking for 12 hours; transfer them to a large saucepan and cover with cold water to a depth of 3 inches above the beans. Bring to a gentle boil, stirring occasionally, then simmer gently for 45–60 minutes until the beans break down and the liquid becomes creamy. Reduce the heat and mash with a wooden spoon until a coarse purée forms; add salt only at the end of cooking and stir in plenty of oil off the heat.

Preparing the chicory

Remove stems and sand, rinse the chicory, and blanch in boiling salted water for 8–12 minutes, until the green leaves are vibrant but still firm. Drain and squeeze well. In a large skillet, heat oil with a clove of garlic (optional); add the chicory and sauté over high heat for 3–5 minutes, until sizzling and lightly browned tips appear.

Composition and service

Warm soup plates; spread a generous portion of the fava bean puree on top, creating a hollow with the back of a spoon. Arrange the well-drained chicory on top, allowing the colors to show through. Drizzle with a generous drizzle of raw Apulian extra virgin olive oil and, if desired, add black pepper or a pinch of chili pepper. Serve immediately.

Chef's Tips

Peeled dried fava beans don't require much water: they start out thick and thicken further as they cook. Extra virgin olive oil is the third ingredient in this dish: use it generously. Wild chicory is more bitter and flavorful: try to find it in local markets in the South.