Fava Beans and Chicory Pugliese Style.
Simple, genuine, and very tasty.
Fava beans and chicory Pugliese style (Ncapriata) is a very simple dish to prepare, genuine and very tasty, a typical dish of the peasant tradition that is also served in Pugliese trattorias.
To prepare this dish, the fava beans are slowly cooked until they become a puree and the chicory is seasoned separately, the dish is assembled at the end, putting both on the same plate.
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- Difficulty: Easy
- Cost: Very cheap
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz fava beans, dried, peeled, raw
- 14 oz wild chicory (or cultivated)
- 1 potato (you can also omit it)
- 1 clove garlic
- 2 leaves bay leaves
- to taste chili pepper
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Pan
- 1 Casserole
- 1 Spoon
- 1 Bowl
Steps
The night before, soak the dried fava beans in plenty of water with a pinch of baking soda.
The next day, drain and rinse the fava beans.
Place them in a casserole, ideally a terracotta one, cover them with water (at this point you can also add a peeled and diced potato), add the bay leaves, which you will remove after an hour, and cook the fava beans over low heat until they are so cooked that they fall apart completely, using a spoon to help (add more hot water as needed) in total it will take about 2 hours.
While the fava beans are cooking, clean the chicory by removing the damaged outer leaves and the tougher stems.
Put a pot with plenty of water on the stove, salt it with coarse salt, and bring it to a boil.
Wash the chicory well several times with plenty of running water, changing it several times.
Put the chicory in the boiling water and boil it for 10 minutes from when it starts boiling again.
As soon as the chicory is ready, pour it into a colander and let it drain well, then once it’s warm, squeeze it with your hands and proceed with the preparation.
Peel the garlic, remove the central core, and chop it, if using fresh chili pepper, chop it too (to have a milder dish, remove the seeds).
Put the chopped garlic and chili pepper in a large pan on the stove with a generous drizzle of oil.
Sauté the garlic very lightly (it should not burn) at this point add the squeezed chicory, cover with a lid.
Continue cooking the chicory this way, adjust the salt towards the end of cooking, and add a grind of pepper, cover again with the lid and continue cooking for a few more minutes to completely cook the chicory and flavor it all.
The fava beans should cook until they become a puree, at the end of cooking season the fava bean cream with salt, a grind of pepper, and oil.
Serve everything on a plate separating the fava bean cream from the chicory, drizzle some oil on the fava bean cream.
ENJOY YOUR MEAL!
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