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Fave e cicoria – Apulian fava bean purée with bitter chicory
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Source: https://recipheon.com/en/recipes/main-dishes/fave-e-cicoria-apulian-fava-bean-puree-with-bitter-chicory
About this recipe
Fave e cicoria pairs a mild purée of dried, hulled fava beans with slightly bitter chicory leaves, in the Apulian tradition. The beans cook slowly and gently until they begin to break down in the pot, while olive oil gives them a silky texture. The chicory is prepared separately so that it retains its distinct flavor and does not thin the purée. Use green cooking chicory, such as catalogna, not the pale heads of Belgian endive. This simple version contains no potatoes or extra seasonings: its character comes from the beans, the bitterness of the leaves and good olive oil. The quantities make four light main courses.
Ingredients
For 4 light servings
300 g dried split fava beans, hulled, without their outer skins
800 g fresh green cooking chicory of the catalogna type, leaves with tender ribs, weighed after removing the tough base and damaged parts
60 g extra virgin olive oil: 40 g for the purée and 20 g for serving
6 g salt: 4 g for the purée and 2 g for the drained chicory
1200 g water for cooking the beans: 900 g initially and up to 300 g hot reserve water, used only if needed
Steps
Pick over the beans and rinse them in a sieve. Cover with about 1.2 l cold water in a bowl, cover the bowl and refrigerate for about 10 hours. Then pour away all the soaking water, rinse the beans again and drain. The soaking and rinsing water is not part of the cooking water listed in the ingredients.
Put the drained beans in a heavy-bottomed pot of about 3 l capacity and pour in 900 g fresh water. Bring to a boil, cook without a lid for the first few minutes, then reduce the heat and partly cover. Simmer gently for about 60–90 minutes from boiling, until the halves are completely soft and begin to break down into a purée; older beans may take longer. Stir frequently along the bottom toward the end. If the liquid runs low, add the weighed hot reserve water a little at a time so the beans do not scorch. Leave unused reserve water out of the dish. Do not drain the cooked beans; if plenty of free liquid remains at the end, cook it off without a lid, stirring.
AI-generated During about the last 20 minutes of cooking the beans, thoroughly wash the prepared chicory leaves. Cut long leaves into two or three pieces and split any thicker tender ribs lengthwise. Bring about 3 l unsalted water to a boil in a separate pot. Add the chicory, pressing the leaves below the surface if needed, and cook for about 10–15 minutes, until the ribs are tender too. The water in this pot is only for boiling the leaves and will be discarded.
Transfer the chicory to a sieve and let it drain thoroughly. Once it is no longer too hot to handle, press it gently with a spoon, without squeezing it completely dry. Discard the cooking water. Cut any longer pieces, mix the leaves with their allocated 2 g salt and keep warm, covered.
AI-generated Take the pot of completely softened beans off the heat. Add 4 g salt and 40 g olive oil. Beat vigorously with a wooden spoon or briefly blend with an immersion blender, keeping its head submerged. The purée should be smooth and soft, spreading slowly on the plate, but not like a soup. If it is too thick, add a little of the remaining hot reserve water. Do not automatically pour it all in; the purée will thicken a little more as it cools.
AI-generated Divide the warm purée between four deep plates. Arrange the drained chicory alongside or partly on top. Drizzle with the remaining 20 g olive oil, sharing it between all the servings, and serve immediately. The chicory should remain clearly separate from the pale purée.
Estimated nutrition
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