Fave e Cicoria
Broad bean puree served with chicory.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Fave e Cicoria is a dish with ancient roots in the southern Italian region of Puglia. It's a testament to cucina povera, or 'poor cooking,' relying on simple, readily available ingredients that sustained generations of rural populations. Broad beans and chicory were staples, and this dish showcases their harmonious pairing developed out of necessity and resourcefulness.
Fave e Cicoria is more than just a meal; it's a symbol of Pugliese identity and culinary heritage. It represents the resourcefulness and ingenuity of the region's people, who transformed simple ingredients into a comforting and flavorful dish that continues to be enjoyed today. It is a central part of the region's culinary identity.
Cucina Povera
Fave e Cicoria is a prime example of 'cucina povera,' highlighting the ingenuity of using readily available and affordable ingredients to create flavorful and satisfying meals. This culinary tradition reflects a history of resourcefulness and making the most of limited resources.
Regional Identity
In Puglia, Fave e Cicoria is more than just food; it's a cultural symbol. It represents the region's agricultural history and the strong connection between the people and the land. It is a dish that is proudly served and shared, representing the heart of Pugliese cuisine.
Seasonal Eating
While dried broad beans are used for the puree, fresh chicory is often preferred when in season. This dish often reflects the availability of fresh produce, emphasizing the importance of seasonal eating in Pugliese cuisine.
The dish presents a delightful contrast between the earthy sweetness of the broad bean puree and the bitter, slightly grassy flavor of the chicory. Olive oil and garlic add richness and depth, creating a balanced and satisfying experience.
The broad bean puree, made from dried broad beans that have been soaked and cooked until incredibly tender, offers a creamy, subtly sweet, and almost nutty flavor. The chicory, often blanched and then sautéed, brings a contrasting bitterness that cleanses the palate. High-quality extra virgin olive oil is crucial, lending its fruity and peppery notes. Garlic adds a pungent aroma and a savory dimension, while a touch of chili flakes can provide a subtle kick.
Soaking the Broad Beans
Soaking the dried broad beans for at least 24 hours, changing the water a few times, is crucial for softening them and reducing cooking time. This also helps to remove some of the beans' bitterness.
Balancing Bitterness
The bitterness of the chicory can be adjusted by blanching it in boiling water before sautéing. This helps to soften the flavor and make it more palatable. Alternatively, you can find less bitter varieties of chicory.
Olive Oil Quality
The quality of the olive oil is paramount. Use a high-quality extra virgin olive oil with a fruity and slightly peppery flavor to enhance the overall taste of the dish.
Creamy Texture
For an extra creamy puree, consider passing the cooked broad beans through a food mill or using an immersion blender to achieve a smooth and velvety texture. Add a little of the cooking water to adjust the consistency as needed.
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