Fava bean puree with wild chicory, a traditional dish from Southern Italy, is very common in Puglia and Basilicata, but it is disappearing from Calabrian tables. In the past, it was one of the typical dishes prepared at home, a humble dish made with dried fava beans and field chicory that grew wild, with lilac flowers, and it was collected practically all year round. A dish that reflects the whole of Southern Italy, including Sicily, prepared simply with peeled dried fava beans flavored with bay leaves, without adding too many ingredients, just salt and extra virgin olive oil, and it turns out delicious. I find that if you want, you can add a potato to make it even richer and more delicate in taste, and what can I say, with chicory it’s a pleasure to eat, and if you don’t have wild field chicory available, cultivated chicory works just as well, I find it equally delicious.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for fava bean puree with wild chicory
- 5.3 oz peeled fava beans
- 1 potato (optional)
- 3 leaves bay leaves
- to taste olive oil
- water about 4.2 cups
- 1.1 lbs wild chicory
- 1 clove garlic
- 1 chili pepper
- to taste salt
- to taste Olive oil
Tools to prepare fava bean puree with wild chicory
- 1 Bowl
- 1 Pot
- 1 Pan
Preparation steps for fava bean puree with chicory
Start by soaking the fava beans. For peeled ones, soaking them for about 2 hours is sufficient. If soaked for less time, it might take longer for perfect cooking, with at least half an hour essential. If using unpeeled ones, soak them for at least 12-24 hours.
In the meantime, prepare the chicory. Clean them by picking the tender leaves, wash them, and boil them in hot water. If tender, you can skip boiling.
Then cook the fava beans. Drain them and place them in a pot, add 3 bay leaves and cover with a liter of water. If making a double batch, double the water. Cook for about an hour at low heat from boiling, covered.
After an hour, check the cooking. The fava beans should be soft but not yet mushy. At this point, if desired, add diced potatoes; I did. Once soft, after 10 minutes, mash with a spoon. Add a little salt and a drizzle of olive oil.
Let the puree turn into a cream in the pot. If desired, blend quickly with an immersion blender. I preferred to extend cooking without a lid to thicken the fava bean puree in the pot, simply by stirring with a spoon to make it like a mash. However, you can leave it softer according to your preference, removing it from the heat earlier. Note that it becomes more compact when cooled but remains pleasant and creamy.
Sauté the chicory in a pan with oil, garlic, chili pepper, and little salt. If tender, cook it like this in a pan with little water, covered over low heat. When ready, serve with the fava bean puree and a drizzle of raw olive oil.
