The International Kitchen Blog: Italian Recipe for Puglia-Style Fava Beans with Chicory
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Italian Recipe for Puglia-Style Fava Beans with Wild Chicory

Next March 11, 2015 Previous

For today's blog we're featuring a delicious "gift" from la Nonna Tabacchina, or "Grandma Tabacchina" of our newest cooking vacation in Italy, "Cooking and Hiking between the Seas." Puglia is one of the most fascinating regions of Italy, and one of its main food producers, making it the perfect destination for a cooking vacation.

Fava Beans with Chicory The dish, Fava Beans with Chicory, is a traditional vegetarian dish, which makes it ideal for this week's celebration of fruit and vegetable markets (as well as a wonderful introduction to the rustic flavors of Pugliese cuisine). Head to the market for some wild chicory, or, if you can't find that, substitute curly endive, which is a less bitter relative and easier to find in the U.S.

Fava Beans with Wild Chicory

Ingredients:
dried fava beans
potatoes
wild chicory
extra virgin olive oil
salt

Wild chicory leaves Preparation:
1. Soak the fava beans for at least a couple of hours (or overnight) in cold water.
2. Drain the beans, then boil them in water with some potatoes over low heat for about three hours, until they soften.
3. Remove the beans from the heat and add salt and a drizzle of extra virgin olive oil. Mash them with a wooden spoon to break them up.
4. Clean the chicory (wild chicory is most suitable) and blanch it in hot water.
5. Drain and sauté the chicory with some oil.
6. Serve the mashed beans on a bed of chicory with drizzle of very fine olive oil and with some crusty bread fried in a bit of oil.

Fava Beans 
We haven't forgotten it's Wednesday, when we usually feature wines and spirits! Try pairing this hearty vegetable dish with a Pugliese Primitivo wine for a wonderfully easy and flavorful dinner.

If you want to learn more of Nonna Tabacchina's recipes, please see our 6-night cooking itinerary, Cooking and Hiking between the Seas, or contact us for more information.

By Peg Kern

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