Fave e cicoria (fava beans and chicory) is a popular dish in Puglia, the heel of Italy’s boot. It takes inspiration from Egyptian bean purées across the Mediterranean, and uses a few quality ingredients in similar ways. Bitter greens balance the warm, hearty flavor of the bean puree perfectly in this simple 4-ingredient dish. Allow extra time for soaking the dried fava beans.
10 minutes
7 hours 15 minutes
6 Servings
2 ½ pounds of wild chicory greens (or about 2 heads of radicchio)
2 cups dried fava beans
2 teaspoons salt
4 tablespoons extra virgin olive oil
Recipe and photo courtesy of Elizabeth Minchilli.
Delighted to find this recipe for such a fab dish which I enjoyed so much recently in Italy. Thank you !
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