Fave e Cicoria (mashed beans and chicory) is a traditional dish from Puglia, in southern Italy. This gluten-free recipe, often considered a "poor dish" in Italian cuisine, is today a true culinary treasure for lovers of healthy and gourmet dishes. Composed of pureed beans and accompanied by slightly bitter chicory (it can be replaced), it offers a perfect balance between sweetness and vegetal freshness. Find out how to prepare this Italian specialty naturally gluten-free.
If you use dried beans: Rinse them several times under cold water. Place them in a large saucepan and add about 1 liter of cold water. Bring to the boil, then reduce the heat and simmer for 1 to 1.5 hours. Stir regularly. Skim the surface to remove impurities during cooking. When the beans become soft and begin to fall apart, mash them using a wooden spoon or blender to make a smooth puree. Add salt, pepper and olive oil to taste.
If you use frozen beans that have already been blanched, it will be quicker: cook them for a few minutes in boiling water or in the microwave then puree them with salt, pepper and olive oil.
Wash the chicory carefully to remove all traces of soil. Bring a large pot of salted water to the boil and immerse the chicory for 5 to 7 minutes to reduce its bitterness. Drain it well. In a pan, heat 2 tablespoons of olive oil and add the crushed garlic cloves. Brown the chicory in the garlic-flavored oil for 2 to 3 minutes.
Chicory Alternatives : If you can't find wild chicory, substitute spinach or even kale.
Texture of the puree : For a creamier puree, mix the beans with a little olive oil or cooking water.