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Chicory with Fava Beans

Cicorie con Fave

Chicory with Fava Beans

Chicory with Fava Beans (Cicorie con Fave) is a very traditional dish from Puglia and a great representative of the Mediterranean Diet. It is basically a farmer's dish which, in the old days, was often made with wild dandelions picked in the open fields. Chicory can be easily substituted with any other greens that you prefer or can find in your area.

"Mangiare per vivere e non vivere per mangiare."

'Eat to live: don't live to eat.' - Italian proverb

Ingredients

4 Lbs – Chicory or dandelions
1 Lb – Naked fava beans
1/2 Cup – Terre Di San Vito PURO olive oil
Salt

 

  1. Place the fava beans in a pot and cover with water up to 1/2 inch above the fava beans.  Salt to taste and let the fava beans soak overnight.
  2. The next day, as some of the water will have been absorbed by the fava beans, add a bit more water to cover the fava beans completely.
  3. Cover the pot and start to cook at very low heat. It is imperative that while the fava beans are cooking you do not stir them until they are completely cooked, otherwise they will stick to the bottom of the pot.
  4. They will cook for about 2 hours. The fava beans will turn into a puree. While they are boiling, if you notice that the water level has lowered, add some boiling water.
  5. After they finished cooking, stir the fava beans with a wooden spoon and add a little Terre Di San Vito PURO olive oil.
  6. In a separate large pot, boil water and cook the chicory. Add salt to the water as per your taste.
  7. Cook the chicory for about 10 minutes or longer if you prefer your vegetables softer.
  8. Drain the water and place in a serving bowl.
  9. Pour the Fave bean puree into a large bowel and top with the Chicory.
  10. Drizzle with Terre Di San Vito PURO Olive Oil and serve.

 

Any left overs can be reheated the next day and served with Penne or Orecchietti.

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