Simple is better, and that’s what this two-ingredient dish proves to be true. Fave e cicoria is Puglia’s version of the classic beans and greens; in this variation on the theme, bitter chicory compliments a hearty fava purée. The velvety purée, which should be smoother than a hummus but not soupy, takes inspiration from Egyptian bean purées. Historically, the region, especially the port town of Brindisi, was a key point for trade, and thus cultural exchange, between Greece, Egypt, and the Eastern Mediterranean.
Wild chicory can be found (or foraged) across the boot from early autumn to late winter, while the dried fava beans are key pantry staples. The key is soaking the beans overnight in hot water so they cook evenly. Be sure to use a high quality, preferably Pugliese, olive oil for drizzling. Many sauté the chicory in garlic and chili, but this version, from Pugliese local and private chef of Masseria Schiuma Enza Leoci, forgoes these flourishes in a call back to Puglia’s barebones past.
FAVE E CICORIA
Serves 4
INGREDIENTS
- 400 grams of dried white fava beans, shelled
- 1 kg of wild chicory
- Salt
- Extra virgin olive oil
PREPARATION
- Place the fava beans in a bowl and cover completely with hot water. Leave to soak overnight, or around 12 hours.
- When ready to begin cooking, drain and rinse the fava beans. Place them in a saucepan over medium heat and cover with water, about a few centimeters above the beans. Simmer for about 40 minutes, adding more hot water, a bit at a time, only if necessary.
- In the meantime, wash the chicory. Core the leaves by cutting out the tough heart of each piece, reserving the stems.
- Boil the tender chicory leaves in salted water for about 5 minutes. Drain, squeeze out the excess water, and set aside.
- When the fava beans are tender, shut off the heat, add salt to taste, and whisk until a creamy consistency forms. You might need to smash the beans with a wooden spoon first.
- To serve, place a scoop of the fava mixture onto a dish, top with a few leaves of chicory, and drizzle generously with olive oil. For a bit of crunch, thinly slice the reserved heart of the chicory and sprinkle on top.
