In breve
The dish in short
- Dried broad beans, skinned, soaked at least 12 hours, then cooked about 3 hours over low heat until they fall into a purée.
- The purée is beaten with a wooden spoon while olive oil is drizzled in: dense and soft, but still a little grainy.
- Chicory, wild where possible, boiled apart in lightly salted water until tender, then laid as a bed under the purée.
- Only four ingredients: broad beans, chicory, extra virgin olive oil and salt, with more raw oil poured over each plate.
Il video, Foggia, Puglia
Fave e cicorie
The video: Purée of dried broad beans with boiled wild chicory and raw olive oil
Apulia's purée of dried skinned broad beans, soaked overnight and cooked slowly for hours until they fall apart, beaten with olive oil and served on boiled wild chicory with more raw oil poured over. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 21 min
- Cooking
- 3 h 15 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 12 steps, as in the recipe.
Altri video
