Tag: Fave

Fave and chicory recipe – Italian Cuisine – Italian Cuisine

Fave and chicory recipe - Italian Cuisine

  • 600 g chicory
  • 300 g dry peeled fava beans
  • 3 pcs slices of homemade bread
  • fresh chilli
  • extra virgin olive oil
  • salt

For the recipe of fava beans and chicory, let the beans be rehydrated in a bowl filled with cold water for at least 8 hours. You can soak them in the evening to have them ready to cook the next morning. Drain and boil for about 1 hour in boiling salted water. Drain and transfer them to a bowl. Season with oil and salt. Mash them with a fork more or less coarsely, according to your taste. Clean the chicory removing the more coriaceous parts and boil it in salted water for 2 minutes from the boil. Drain it and squeeze it gently. Season with oil, salt and a few slices of fresh chilli pepper. Cut the slices of bread into small pieces. Roast them in a hot pan without adding seasonings. Spread the beans in the dishes, add the chicory and the pieces of bread. Season with a little oil just before serving.

Fave recipe with chicory – Italian Cuisine – Italian Cuisine

Fave recipe with chicory - Italian Cuisine

  • 1 Kg chicory
  • 200 g white beans (dried)
  • laurel
  • extra virgin olive oil
  • salt

For the recipe of beans with chicory, clean the beans, discarding those spoiled. Wash them and put them to soak for 24 hours in cold water. When preparing the vegetables, renew the water to the beans and put them to boil with a bay leaf.
Cook over a medium heat and covered pot, until the beans are pulped and turn into a thick puree. While the beans cook, clean and sprinkle the chicory; chop the stalks into 3-4 parts, wash them in more water and, finally, put them to boil in the only water of the last rinse.
Salt the vegetables before draining it, then remove it slightly al dente. In a large serving dish arrange the whole chicory on one side; on the other side, instead, put the bean purée after removing the bay leaf. Let the preparation warm with a pinch of salt and also wanting with a ground of pepper, but above all with abundant very tasty oil, as is that of Puglia, precisely: this dish of beans, accompanied by a clove of "burrata" (typical cheese local), becomes a complete second.

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