The traditional Apulian recipe for broad beans and chicory is a simple, rustic and healthy dish from the peasant cuisine of Salento, where the sweetness of dried broad beans is combined with the bitter taste of wild chicory.
How to prepare it:
The dried, shelled broad beans should be soaked in cold water for at least 12 hours.
After soaking, rinse and boil them in water with the addition of bay leaves and, optionally, a whole clove of garlic for flavour.
Slow cooking transforms them into a thick cream, almost a purée, stirring them continuously.
Chicory:
Select the most tender leaves and wash them thoroughly, removing any damaged leaves or stalks.
Blanch the chicory in salted water for a few minutes and drain.
Then toss them in a pan with extra virgin olive oil, garlic and, if you like, chilli pepper, to bring out their bitter taste.
Service:
The broad bean purée is placed on the plate and served with sautéed chicory.
A generous drizzle of extra virgin olive oil (preferably from Puglia) completes the dish.
It is often served with toasted homemade bread.
Main properties:
Chicory is rich in fibre, vitamins (A, C, K) and minerals such as iron and calcium, useful for digestion and with a purifying effect.
Broad beans provide vegetable protein, fibre, B vitamins and complex carbohydrates, which are excellent for energy and satiety.
Ultimately, fave e cicorie is a healthy and nutritious recipe that expresses the simple and genuine character of rural Apulian cuisine, perfect for those looking for a traditional dish that is rich in flavour.
Optimal soaking and cooking times for dried broad beans
The optimal times for soaking and cooking dried broad beans are as follows:
Soaking:
For dried broad beans with their skins on, we recommend soaking them in cold water for at least 12 hours, changing the water at least once during soaking.
For shelled broad beans (without the outer skin), soaking time can be reduced to about 7-8 hours or even skipped if they are very fresh.
Cooking:
After soaking, drain the broad beans and cook them in a large pot with plenty of cold water.
Bring to the boil and then lower the heat to simmer; cooking time is approximately 1 to 2 hours, until the mixture is soft and creamy. During cooking, it is advisable to remove any foam that forms on the surface.
Salt should only be added towards the end of cooking to prevent the broad beans from becoming tough.
In a pressure cooker, cooking times are halved, taking about 30 minutes from when the water starts boiling for beans with their skins on, or less for shelled beans.
Following these tips will give you soft broad beans, perfect for recipes such as broad bean and chicory purée, typical of Apulian cuisine.