📝 About This Recipe
Transport your senses to the sun-drenched landscapes of Puglia with this iconic 'piatto povero' that celebrates the harmony of land and tradition. This dish marries the creamy, buttery sweetness of dried fava beans with the pleasantly bitter, garlic-scented bite of wild chicory. It is a nutritional powerhouse and a masterclass in Italian simplicity, proving that humble ingredients can create a truly sophisticated culinary experience.
🥗 Ingredients
The Fava Purée
- 400 grams Dried hulled fava beans (rinsed and soaked for at least 8 hours)
- 1 medium Yellow potato (peeled and cubed to add extra creaminess)
- 2 pieces Bay leaf (fresh or dried)
- 1 liter Cold water (enough to cover beans by 2 inches)
- to taste Fine sea salt (add only at the end of cooking)
- 60 ml Extra virgin olive oil (high quality, preferably from Puglia)
The Chicory Base
- 800 grams Chicory or Catalogna greens (washed and trimmed)
- 2 pieces Garlic cloves (smashed)
- 1/2 teaspoon Dried red chili flakes (optional for a gentle heat)
- 3 tablespoons Extra virgin olive oil (for sautéing)
For Serving
- 4 slices Altamura or sourdough bread (thickly sliced and toasted)
- to taste Crudo Extra virgin olive oil (for a final drizzle)
👨🍳 Instructions
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1
Begin by rinsing the soaked fava beans thoroughly under cold running water until the water runs clear.
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2
Place the beans in a heavy-bottomed pot (ideally a terracotta pot if you have one) and add the cubed potato and bay leaves.
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3
Cover with cold water until the beans are submerged by about 2 inches. Bring to a gentle boil over medium heat.
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4
As the beans come to a boil, use a slotted spoon to skim off the white foam that rises to the surface; this ensures a clean, sweet flavor.
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5
Reduce the heat to low, cover partially, and simmer for 60-75 minutes. Stir occasionally with a wooden spoon, adding a splash of warm water if the mixture becomes too dry.
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6
While the beans cook, prepare the chicory. Bring a large pot of salted water to a boil and blanch the greens for 5-7 minutes until tender but not mushy.
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7
Drain the chicory well and squeeze out excess water. This step helps remove some of the intense bitterness.
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8
In a wide skillet, heat 3 tablespoons of olive oil with the smashed garlic and chili flakes. Once the garlic is golden, add the chicory and sauté for 5 minutes. Season with salt and set aside.
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9
Once the fava beans are so soft they fall apart when touched, remove the bay leaves and any remaining excess liquid (reserve a cup of this liquid).
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10
Using a whisk or a wooden spoon, vigorously beat the beans while drizzling in the 60ml of olive oil until a thick, creamy purée forms. For a modern, silky texture, you may use an immersion blender.
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11
Adjust the consistency with the reserved cooking water if needed—it should be thick like mashed potatoes but slightly more fluid.
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12
Season the purée generously with sea salt to taste.
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13
To serve, spread a generous mound of the warm fava purée on one side of a shallow bowl and place a tangle of sautéed chicory on the other side.
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14
Finish with a very generous thread of raw, high-quality extra virgin olive oil over the top.
💡 Chef's Tips
Always use hulled (decorticated) fava beans for the smoothest texture. Do not salt the beans until they are fully cooked, as salt can toughen the skins during the boiling process. If the chicory is too bitter for your taste, blanch it twice in two different pots of boiling water. The 'secret' to the best purée is the quality of the olive oil; use a robust, peppery oil to contrast the sweet beans. Leftovers can be reheated with a little water, but this dish is best served immediately while warm and fragrant.
🍽️ Serving Suggestions
Serve with thick slices of charred sourdough bread rubbed with a garlic clove. Pair with a crisp, chilled Pugliese white wine like Fiano or a structured Rosato. Accompany with some spicy pickled vegetables (giardiniera) to cut through the richness. Add a few sun-dried tomatoes or black olives on top for a pop of color and saltiness. Serve as a hearty side dish to roasted lamb or grilled octopus.