This recipe really captures the people and culture in which I grew up and it’s becoming a world famous dish. Fava bean puree with wild chicory (or ‘fave e cicoria’) is the very definition of comfort food here in Southern Italy but you don’t have to be here to enjoy it for yourself! It makes for a healthy, wholesome and delicious lunch or dinner that will definitely impress your family and friends. What’s more, like with all of these recipes, it’s SUPER easy to make!
⇨ For written recipe: https://cutt.ly/FyybLDy
1. Use split fava beans – the ones that are already dried and peeled – and ALWAYS leave them in the water for at least an hour before cooking this recipe!
2. You can choose to serve the fava beans how you like. Some prefer a smooth puree whilst others prefer a more lumpy and rustic version. It’s up to you!
3. The traditional recipe should use wild chicory but don’t worry if you can’t get that. Instead, you can choose to serve this fava bean puree with any broad leaf vegetables, such as spinach, Swiss chard or cabbage. Just make sure you parboil those vegetables with some salted water before starting this recipe.
4. Of course, fava bean puree like this is amazing on its own with some simple toasted bread and olive oil.
400g FAVA BEANS
HALF AN ONION
1 STICK OF CELERY
4/5 CHERRY TOMATOES
WILD CHICORY (OR ANY BROAD LEAF VEGETABLE).
Happy Whistle by Scott Holmes
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