Fava Bean Puree with Sautéed Chicory

Fava Bean Puree with Sautéed Chicory is simple food at its best. Using ingredients that are typically bountiful in rural settings, it still pleases the stomach and the palate. By combining the sweetness of fava bean with the bitter taste of chicory, the dish appeals to the most sophisticated palates. Try serving it alongside a piece of crusty bread so you can sop up every last drop of goodness.

All About Fava Bean Puree with Sautéed Chicory

Fave e cicoria, meaning Fava Bean Puree with Sautéed Chicory, is a traditional peasant dish from the southern region of Apulia. It uses two humble ingredients that were and still are quite cheap, and using very basic cooking techniques. The dish is also known as macco Pugliese, where macco is a traditional dried fava bean soup from Agrigento, Sicily, which is served paired with different kind of greens depending on the region: chard in Sicily, chicory in Apulia.

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Fava Bean Puree with Sautéed Chicory

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• Author: Sara Ghedina

Print Recipe

Description

Try a dish directly from Southern Italy.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups dry fava beans
• 1 medium-size potato, cubed
• 1 yellow onion, cut in half
• 2 carrots, cut in 3 to 4 pieces
• 1 stalk celery, cut in 3 to 4 pieces
• 3 bay leaves
• 2 garlic cloves
• 1 large bunch chicory (dandelion greens)
• 2 to 3 tbsp extra-virgin olive oil
• 1/4 tsp red pepper flakes
• Salt and pepper to taste

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Instructions

1. Soak fava beans overnight, drain and then place them in a large pot along with potato, onion, carrots, celery, bay leaves and 1 whole garlic clove.
2. Add enough water to cover the beans and the vegetables by at least 2 inches. Bring to boil, then reduce the heat to simmer and cook, covered, for about an hour, until beans are smashed and tender, adding more water if needed and removing the foam when necessary. Season with salt and then cook for another 2 to 3 minutes to blend the flavor.
3. Remove onion, carrots, celery and bay leaves, then beat the potato and fava bean mixture with a wooden spoon until smooth, or use a hand immersion blender. Set aside (cooling off, the fava bean puree will thicken quite a bit; if you need to reheat it before serving, add few tablespoons of water).
4. Trim the chicory and cut it into 2 to 3 inch pieces. Bring a large pot of salted water to a boil, then add the greens and cook until they are soft, about 15 to 20 minutes.
5. Drain well, squeezing out as much liquid as possible.
6. Heat the extra-virgin olive in a large pan with the remaining garlic clove and the red pepper flakes. Cook for a minute or two, then add the greens, toss and sauté for a minute or two.
7. Serve a scoop of fava puree on each plate topped with a spoonful of the sautéed greens. Drizzle with a little extra-virgin olive oil, and sprinkle with cracked black pepper.

Story, Photography, and Recipes by Sara Ghedina

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