Fave e Cicoria

By LeeBoruchow

This dish of pureed dried favas and chicory is a perfect example of the kind of food you get in Puglia. You could serve this with some grilled bread too if you want.

Ingredients

• 1/2 pound dried peeled fava beans, soaked overnight
• Salt
• 1/4 cup extra-virgin olive oil, plus 1/4 cup
• Freshly ground black pepper
• 1 pound chicory or other bitter greens

Details

Servings 4

Preparation

Step 1

Soak favas overnight. Drain and place in a saucepan. Cover with water, cover the pot, and cook over medium-high flame. Skim the foam that rises to the top once the water boils. Cook the beans, stirring occasionally, for about 1 hour, or until they have dissolved into the water and have taken the consistency of clotted cream. You may have to add more boiling water to keep beans from scorching. Using a hand blender, beat in 1/4 cup olive oil and adjust the seasoning with salt and pepper, to taste.

While the beans cook, rinse the greens in clean water, then place them in a saucepan over high heat with some oil and cook them in the water that clings to their leaves, adding a little more water if necessary to prevent scorching. Once they are very tender, remove from the pot and season with salt and pepper, to taste.

Pour bean puree into a shallow bowl and drizzle with oil and season with black pepper. Mound the greens on top.