4.5
2 ratings

Fave e Cicoria | Fava Bean Puree With Wild Chicory

Like any Italian dish, it is best served with a drizzle of fresh extra virgin olive oil.

This traditional Pugliese dish is simple to prepare and showcases the rich flavors of Puglia's harvest. 

This recipe is courtesy of Especially Puglia 

Ingredients

  • 500 Grams dried and peeled fava beans
  • 1 Kilogram wild chicory (or dandelion greens)
  • extra virgin olive oil
  • 1 clove garlic
  • 2 -3 bay leaves, salt, pepper, water

Directions

Cook the beans and bay leaves with 3-4 pinches of salt, add enough water to just cover. Cover and leave to simmer for 2-3 hours until it has a puree consistency. Add water if needed and season to taste with salt and pepper. Meanwhile wash chicory leaves and cook in boiling water with a pinch of salt for 20-30 minutes. Heat olive oil in a different pan and add crushed (with pestle and mortar, not to a mush but rather just broken up a little) garlic. Add drained, cooked chicory almost right away. Cook for 10-15 minutes and season with salt and pepper at the end. Serve together by spooning fava bean puree on one side of the plate and the chicory leaves on the other. Drizzle with olive oil. Eat chicory like you would spaghetti, by twirling it on your fork. The bitter taste of the leaves are in perfect harmony with the fava bean’s sweet, creamy texture.

Nutritional Facts
Servings4
Calories Per Serving237
Total Fat8g12%
Sugar15gN/A
Saturated1g6%
Protein15g30%
Carbs37g12%
Vitamin A749µg83%
Vitamin B60.6mg28.2%
Vitamin C123mg100%
Vitamin E8mg41%
Vitamin K804µg100%
Calcium305mg30%
Fiber21g83%
Folate (food)467µgN/A
Folate equivalent (total)467µg100%
Iron4mg25%
Magnesium124mg31%
Monounsaturated5gN/A
Niacin (B3)4mg22%
Phosphorus294mg42%
Polyunsaturated1gN/A
Potassium1595mg46%
Riboflavin (B2)0.6mg37.3%
Sodium146mg6%
Thiamin (B1)0.4mg23.9%
Zinc2mg16%