FAVA BEANS AND CHICORY: A DISH ABOUT THE STORY OF APULIA

Apulian wine pairing

Among the grape varieties that are increasingly being rediscovered, undoubtedly the Susumaniello and the Malvasia Nera and Bombino nero.

A young red wine is preferable, given the delicacy of the dish in which the extra virgin olive oil stands out, another extraordinary wealth of Puglia.

INGREDIENTS FOR 4 PEOPLE

  • Chicory Kg 1
  • Shell fava beans gr 500
  • Potato gr 100
  • EVO oil to taste
  • Salt to taste
  • Pepper to taste

METHOD

For the fava beans:

Soak the shell fava beans for at least 10/12 hours.

Drain them from their soaking water, put the beans in a pot with water and a little salt, add the potato and cook for about 2 hours, adding water if necessary.

At the end of cooking adjust the salt, add the extra virgin olive oil and blend everything until it becomes a homogeneous and foamy puree.

 

For the chicories:

Clean and wash the chicories and boil them in salted water, at the end adjust the salt and drain. Assemble the dish and drizzle with plenty of extra virgin olive oil.

HISTORICAL OUTLINES

If there is a dish which more than any other “tells the story” of Puglia, it is the one which combines white fava beans and chicory. It is a tasty and balanced combination, given that chicory has a bitterish taste and the fava beans, on the other hand, when pureed, tend to be rather sweetish. The inspiration is certainly Mediterranean, since dry fava beans are also common in Africa and France.

The dish that in the collective imagination most represents Apulia, is recognized by the Region and the Ministry of Agriculture, Food and Forestry as a traditional food product (P.A.T.), Fave Bianche e Cicorie is a monument of Apulian gastronomy.

Author

Unione Cuochi Apulia Region chaired by Salvatore Turturo