Fava beans and Chicory
Fave e Cicorie
Fava beans dried tomatoes transformed into a creamy puree, served with boiled chicory and raw extra virgin olive oil.
Fava beans and chicory is a traditional Apulian dish, built on the combination of the softness of legumes and the vegetal character of chicory, especially when using wild varieties. The puree of fava beans It offers a dense, creamy consistency, while the boiled vegetables add a bolder note and a fibrous texture, creating a simple yet distinctive balance. Extra virgin olive oil plays a key role: it binds the puree, softens its texture, and, when added raw, off the heat, completes its aromatic profile. The long cooking over low heat makes the fava beans They're easy to work with and allow you to obtain a smooth cream without the need for additional ingredients. The dish can be served with the two components separated or, depending on the variant indicated, blended together before serving.
Instructions
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6 steps · natural Italian voice
Soak them fava beans
720 minCover the fava beans Dry them with plenty of water and soak them for at least twelve hours. This time allows the legumes to rehydrate and ensures more even cooking. Once finished, drain them carefully and discard the soaking water before proceeding.
Cook the fava beans
180 minTransfer the fava beans in a pot, cover them with lightly salted water and cook them over low heat for about three hours. Maintain a gentle boil, without over high heat: they'll be ready when they're very soft and easily mashed.
Boil the chicory
Clean the chicory, preferably wild, and boil it in lightly salted water. Cook until the stems and leaves are tender but still firm. Drain well so that the residual water doesn't dilute the dressing and the dish remains neat.
Reduce the fava beans
Drain them fava beans cooked and puree them while they are still hot, beating them carefully. Work the mixture with a wooden spoon until it no longer has a coarse consistency and appears thick, uniform and easily spreadable.
Incorporate the oil
Pour the extra virgin olive oil in a thin stream in the puree and knead vigorously with the wooden spoonContinue until the oil is absorbed and the mixture has a smooth, creamy consistency, with no visible separation on the surface.
Compose and serve
Arrange the boiled chicory on the bottom of the plates and place the puree on top. fava beansFinish with a drizzle of raw extra virgin olive oil and serve immediately, maintaining the distinct contrast between the soft cream of the legumes and the texture of the vegetables.
Chef's Tips
The editorial staff recommends working on the fava beans still hot with the oil poured on in a thin stream, so the puree is smoother, softer and more homogeneous.
Ingredients
- Ingredients for 4 people
- (10.58 oz) 300 g of fava beans dry
- (14.11 oz) 400 g of chicory (preferably wild ones) extra virgin olive oil
- salt
Can't find it in the US?
- dried fava beansInternational markets
Dried split fava beans from Middle Eastern markets
Or: Dried large lima beans
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