Delicious Purè di fave e Cicorie - Fava Bean Puree with Chicory - is a traditional antipasti dish from Puglia, Italy. Made with dried fava beans, this healthy soul-satisfying vegan dish captures the best of the Mediterranean diet in both simplicity and flavour.
Wash dried fava beans well
Soak overnight or a minimum of six hours
Drain beans and place in a pot with enough water to cover the beans with at least two inches of water
Add salt and simmer, stirring from time to time, for 45 minutes to one hour until very soft
While the beans are cooking, trim the stems of the chicory by one inch. Clean well and cut in half lengthwise if the leaves are really long. Boil in salted water until tender (around 10 minutes) and drain ( reserving a small amount 50 ml of the cooking liquid).
Once the fava beans have finished cooking and are very soft, mash them until smooth. If the puree appears dry, add a bit of reserved water until very creamy.
Season with salt and pepper to taste and drizzle with olive oil.
Serve in a shallow serving dish with the boiled chicory on the side and crostini or crusty bread.
Note: Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It is created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.