Fava beans and chicory is a rustic dish typical of Apulia, also popular in Basilicata.
I tried this dish during my trip to Alberobello to admire the Christmas lights; we dined at a restaurant where this dish was on the menu. It piqued my curiosity, and I tried it.
I liked it a lot despite its simplicity; it’s true that the simplest dishes are the best, so I decided to replicate it at home.
It consists of two ingredients from the poor man’s cuisine: the fava beans cooked and mashed into a puree and the chicory boiled, the two ingredients are combined, drizzled with EVO oil, and enjoyed with pieces of toasted bread.
The bitter taste of the chicory embraces the sweetness of the fava beans, creating a perfect mix for a simple, healthy, and easy-to-prepare dish.
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 10.6 oz chicory
- 10.6 oz peeled dried fava beans
- 3 slices rye bread
- to taste salt
- to taste EVO oil
Tools
- Electric Griddle
- Immersion Blender
Steps
Put the peeled fava beans in a pot, rinse under running water, then cover with water and cook over the heat for 30 minutes or as indicated on the package.
If you want to reduce cooking time, soak them for a few hours.
During cooking, adjust the salt.
Once cooked, blend them into a cream with an immersion blender.
Meanwhile, clean the chicory by cutting off the end of the stalk, wash thoroughly and soak.
Meanwhile, bring a pot of water and salt to a boil.
When the water boils, immerse the chicory and cook for 15 minutes.
Proceed to toast the bread; I used rye bread, but you can use white bread.
Cut it into small pieces and toast on an electric griddle.
Now that all the ingredients are ready, you can plate by first placing a layer of fava bean puree, then the boiled chicory, drizzle generously with EVO oil and finish with the toasted bread pieces.
The fava beans and chicory make a perfectly balanced dish for a winter dinner, served with a good glass of wine, providing a simple and striking combination.
