Fava Beans and Chicory
Fava Beans and Chicory... a traditional recipe from Puglia.
For 4 Person(s)
For the Fava Beans:
- 1/2 pound dried Fava beans, soaked in water for 12 hours
- 2 pounds chicory
- 1 small onion, finely sliced
- 1 tomato, seeded and chopped
- 1 medium potato
- 1 clove garlic
- salt & pepper
- extra virgin olive oil
- slices of toasted bread
Nonna's Cheese Grater
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- In a large thick-bottomed pot, add 1/4 cup EV olive oil and saute` the onion and garlic until the onion is translucent.
- Add the tomato, cook for a few seconds more. Add the potato and the fava beans and enough water to cover them by at least 1 inch.
- Bring the pot to a boil and then let the fava beans simmer for 2 hours, skimming away the froth that rises to the surface occasionally.
- When the beans are done, stir them with a wooden spoon to reduce them to a puree.
- While the fava beans are simmering, wash the chicory and put them in a large pot. Season lightly with salt and cook until the ribs are soft and most of the liquid has been absorbed. Turn off the heat and keep warm.
- Spoon the blended fava beans into a serving dish, arrange the cooked chicory in a mound at the center of the dish. Serve with toasted bread, salt & pepper as desired and a drizzle of EV olive oil.
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