BROAD BEANS AND CHICORY

broad beans and chicory

A typical dish from Puglia is actually widespread with some variations across central and southern Italy. Our recipe is the traditional Apulian style, adding a short skipping of the chicory in a pan with garlic and chilli
SERVES 4


INGREDIENTS

  • 300 grams of dry broad beans (or 700 grams of fresh broad beans, which have a much milder flavor)
  • 400g of chicory (it’s much better to mix wild types)
  • 1 medium-sized potato
  • 2 garlic cloves
  • 2 bay leaves
  • Extra virgin olive oil

PREPARATION

  1. Soak the dry beans for 12 hours, then cook them with the bay leaves in lightly salted water over low heat for 2 hours or more, until you can crush them with a fork
  2. Cook the chicory in salted water, drain and chop coarsely
  3. Boil the potatoes in salted water
  4. Heat the oil (4 tablespoons) in a pan and brown the chopped garlic in it
  5. Add the drained chicory and fry over high heat for 3 minutes, stirring constantly: you can also  add a bit of chilli if you like
  6. Place the chicory on a serving dish or on individual plates
  7. Mash the beans and potato thoroughly and spray with olive oil, until it becomes a smooth puree
  8. Season with salt and pour the mashed beans on the chicory dish
  9. Serve with toasted croutons
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