From Basilicata: Fava Bean and Chicory Puree is a recipe from the region of Lucania, which my mother-in-law used to make and was appreciated by everyone. A delicious dish, with two distinct and bold flavors that complement each other perfectly.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 2 Hours
- Portions: 8People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients
- 18 oz frozen fava beans
- 18 oz field chicory, cooked, boiled
- 2 cloves garlic
- 2 tbsps olive oil
- 9 oz canned peeled tomatoes
- to taste fine salt
- 4 cups water
- 7 oz smoked bacon
Preparation
Once the fava beans are thawed, you can easily peel them as shown in the photos.
In a small pot, place the peeled fava beans, add about 2 cups of water, two pinches of salt, and a tablespoon of oil. Cook for about 40 minutes until the fava beans become soft and the water has partially evaporated.
Meanwhile, prepare the chicories by sautéing them with a bit of oil and two garlic cloves in a small pot. After a few minutes, add about 2 cups of water, the chopped tomatoes, season with salt, and cook for about 30 minutes.
At this point, add the diced bacon (you can also add fresh bacon) and cook for another 10 minutes.
Using an immersion blender, puree the fava beans until smooth. Serve the chicories and fava bean puree together on a plate.
Tips/Advice
Usually, fresh bacon is used, but smoked bacon can also be fine if necessary.
If you enjoyed From Basilicata: Fava Bean and Chicory Puree, try the other Lucanian recipes:
Spaghetti with Green Beans, Tomatoes, and Ricotta Cheese
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