Fave e Cicoria (broad bean and chicory purée) is a traditional dish from Puglia, in southern Italy. This gluten-free recipe, often considered a "poor man's dish" in Italian cuisine, is now a true culinary treasure for lovers of healthy and delicious food. Made with puréed broad beans and slightly bitter chicory (which can be substituted), it offers a perfect balance between sweetness and fresh, vegetal flavor. Discover how to prepare this naturally gluten-free Italian specialty.
Ingredients
Preparation
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Prepare the beans:
If using dried fava beans: Rinse them several times under cold water. Place them in a large saucepan and add about 1 liter of cold water. Bring to a boil, then reduce the heat and simmer for 1 to 1.5 hours. Stir regularly. Skim the surface to remove any impurities during cooking. When the beans are tender and beginning to break down, mash them with a wooden spoon or a blender to obtain a smooth purée. Add salt, pepper, and olive oil to taste.
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If you use frozen blanched beans, it will be quicker: cook them for a few minutes in boiling water or in the microwave, then blend them into a puree with salt, pepper and olive oil.
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Prepare the chicory:
Wash the chicory thoroughly to remove all traces of soil. Bring a large pot of salted water to a boil and blanch the chicory for 5 to 7 minutes to reduce its bitterness. Drain well. In a frying pan, heat 2 tablespoons of olive oil and add the crushed garlic cloves. Sauté the chicory in the garlic-infused oil for 2 to 3 minutes.
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To plate the dish:
- Serve the broad bean puree piping hot in a deep plate.
- Place the chicory on top or to the side, according to your preference.
- Drizzle generously with extra-virgin olive oil and, if desired, add a pinch of black pepper.
Note
Alternatives to chicory : If you cannot find wild chicory, replace it with spinach or even kale.
Texture of the purée : For a creamier purée, blend the beans with a little olive oil or cooking water.
