FAVA AND CHICORY are one of the signature dishes of Apulian tradition, humble in origin but incredibly rich in flavor and meaning. A perfect meeting between the creamy sweetness of dried fava beans, slowly cooked until they become a hearty velouté, and the pronounced bitterness of wild chicory, boiled and simply sautéed with a drizzle of extra virgin olive oil.
This contrast of flavors — silky and enveloping on one side, fresh and slightly bitter on the other — tells the story of peasant cooking: few, genuine, seasonal ingredients that together create an extraordinary balance. Served with crusty country bread or friselle, fava and chicory becomes a complete, nourishing yet light dish, perfect as comfort food or a rustic offering in a Mediterranean menu.
Tradition calls for fava and chicory to be served on two separate plates: one for the fava purée, the other for the greens. I prefer, however, to present everything on one larger plate — don’t worry, the flavor is just as delightful, if not enhanced.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 cups dried fava beans (or 1 1/2 cups split fava beans (about 10.6 oz / 300 g))
- 2.2 lb chicory
- 1 leaf bay leaf
- to taste extra virgin olive oil
- to taste salt
Tools
- 2 Pots
- 1 Bowl
- 1 Wooden spoon
Steps
To prepare FAVA AND CHICORY, first put the dried fava beans to soak in a bowl with plenty of cold water for about 12 hours. It’s best to do this the evening before you plan to cook.
If you are using split fava beans, soaking is not necessary; simply discard any damaged beans and rinse them. Then place them in a pot, cover with water, add salt and a bay leaf, and simmer for 30–40 minutes, stirring occasionally, until you obtain a purée.
After the rehydration time, rinse the beans under running water. If you used whole dried beans, remove their skins, then cook them in a large pot, covering them with water and adding salt and the bay leaf.
Stir the fava beans from time to time with a wooden spoon so they break down into a purée.
Meanwhile, trim the chicory by removing the toughest white part at the base with a knife, wash it thoroughly several times and boil it in plenty of salted water for 10 minutes.
Drain it into ice water to preserve a bright color, then set it aside.
Once you have the fava purée and the chicory is cooked, proceed to plate.
Spread the fava purée on the base of the plate and place the chicory on top. Finish with a drizzle of extra virgin olive oil and serve with good bread — Altamura bread would be ideal.
