From Basilicata: Fava Bean and Chicory Puree is a Lucanian recipe, made by my mother-in-law and loved by everyone. A delicious dish, with two particular and strong flavors that complement each other well.
- Cuisine: Italian
Ingredients
- 18 oz Frozen fava beans
- 18 oz Boiled chicory
- 2 cloves Garlic
- 2 tbsps Olive oil
- 9 oz Canned tomatoes
- to taste Fine salt
- 4 cups Water
- 7 oz Smoked pancetta
Preparation
Once the fava beans are thawed, you can easily remove the skin 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 one tablespoon of oil.
Cook for about 40 minutes, until the fava beans become soft and the water partially evaporates.
In the meantime, prepare the chicory by sautéing it with a little oil and two cloves of garlic in a small pot.
After a few minutes, add about 2 cups of water, the chopped tomatoes, adjust the salt, and cook for about 30 minutes.
At this point, add the diced pancetta (you can also use fresh pancetta) and cook for another 10 minutes.
With an immersion blender, blend the fava beans until they become a puree.
Suggestions/tips
Usually, fresh pancetta is used, but if unavailable, smoked pancetta can also work.
If you liked From Basilicata: Fava Bean and Chicory Puree, try other Lucanian recipes:
Spaghetti with Green Beans, Tomatoes, and Ricotta Cheese
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