A creamy rice with mashed beans and the unmistakable flavor of Caciocavallo Silano D.O.P. It is a recipe that enhances Puglia's dairy products, cooked exclusively for Murgella, by the chef Luigi Pugliese.
1) Soak the Fava beans in the water for a couple of hours.
2) Drain them and place them in a pot with celery and bay leaf, covering them with cold water a finger above their level. Cook until completely absorbed, remove the celery and bay leaf and mix, adding lots of good extra virgin olive oil, until obtaining a smooth and fragrant puree.
3) In the pan fry the Nolche olives with oil, a little chilli pepper and aromatic herbs, until they are very tender. Salt generously. Mash the olives with a fork and remove them from the core.
4) Boil the rice. Prepare a sauce with red onion cut into very fine julienne strips and oil; add the rice in order and then the mashed beans.
5) Stir with the addition of extra virgin olive oil and pour into a serving dish. Complete with the olives and the Caciocavallo cut into strips.
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