Fave e cicoria
Fave e cicoria
In Apulia this dish is served on every restaurant menu and probably cooked in every home. It is incredibly simple to make and now you can buy British-grown split fava beans to make it with.
Serves 2 | Prep 10 mins + soaking overnight Cook 50 mins
200g dried split fava beans
750ml water
1 tbsp olive oil
500g chicory leaves
3 tbsp olive oil
3 cloves garlic, crushed open, but left whole salt, to taste
1 Soak the fava beans in plenty of water overnight, then drain the next day.
2 Cook the beans in the 750ml water for about 30–40 minutes, until soft and completely falling apart. Purée them with all the cooking liquid until smooth, add the tablespoon of olive oil and salt to taste.
3 Prepare the chicory leaves by cutting off any hard stems, but keep the leaves whole. Blanch the leaves in boiling water for 3 minutes and drain.
4 Heat 2 tablespoons of the olive oil, fry the garlic then remove when golden.
The garlic will have flavoured the olive oil.
Sauté the chicory in the olive oil until tender, then season with salt.
5 Spoon the hot bean purée into soup bowls, top with the sautéed chicory and a swirl of olive oil.
Eat at once, as the fava bean purée will thicken as it cools.
COOK’S TIP Instead of chicory use other bitter leaves, such as cavolo nero, kale, chard,
spinach or even dandelion. British-grown fava beans are available from wholefood retailers or you can buy them from Italian and Middle Eastern stores.
Per serving 517 cals, fat 25g, sat fat 4g, carbs 58g, sugars 4.5g, protein 23g, salt 1.6g, fibre 26g
In Apulia this dish is served on every restaurant menu and probably cooked in every home. It is incredibly simple to make and now you can buy British-grown split fava beans to make it with.
Serves 2 | Prep 10 mins + soaking overnight Cook 50 mins
200g dried split fava beans
750ml water
1 tbsp olive oil
500g chicory leaves
3 tbsp olive oil
3 cloves garlic, crushed open, but left whole salt, to taste
1 Soak the fava beans in plenty of water overnight, then drain the next day.
2 Cook the beans in the 750ml water for about 30–40 minutes, until soft and completely falling apart. Purée them with all the cooking liquid until smooth, add the tablespoon of olive oil and salt to taste.
3 Prepare the chicory leaves by cutting off any hard stems, but keep the leaves whole. Blanch the leaves in boiling water for 3 minutes and drain.
4 Heat 2 tablespoons of the olive oil, fry the garlic then remove when golden.
The garlic will have flavoured the olive oil.
Sauté the chicory in the olive oil until tender, then season with salt.
5 Spoon the hot bean purée into soup bowls, top with the sautéed chicory and a swirl of olive oil.
Eat at once, as the fava bean purée will thicken as it cools.
COOK’S TIP Instead of chicory use other bitter leaves, such as cavolo nero, kale, chard,
spinach or even dandelion. British-grown fava beans are available from wholefood retailers or you can buy them from Italian and Middle Eastern stores.
Per serving 517 cals, fat 25g, sat fat 4g, carbs 58g, sugars 4.5g, protein 23g, salt 1.6g, fibre 26g
Fave e cicoria
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
