Fava Bean Puree with Chicory: A Puglian Tradition with Truffle Oil

Fava bean purée with chicory is a dish that encapsulates the essence of Apulian cuisine, where simple, genuine ingredients are transformed into intense and memorable flavors. This traditional recipe features shelled dried fava beans and wild chicory, a perfect combination that we present in a contemporary key with the addition of our truffle-flavored extra virgin olive oil.

The contrast between the velvety creaminess of the fava bean purée and the characteristic bitterness of the chicory creates a balance of flavors that captivates from the first taste. A dish born from peasant wisdom that today finds its place on the most refined tables, demonstrating how tradition can renew itself without losing its authenticity.

Our version enhances this classic with sophisticated truffle notes that harmonize perfectly with the strong taste of chicory and the sweetness of the fava beans. A gastronomic experience that will take you directly to the heart of the Gargano.

Preparation time: 30 minutes (+ 12 hours soaking)
Cooking time: 1 hour and 15 minutes
Difficulty: Medium
Servings: 4 people

INGREDIENTS

500 g shelled dried fava beans
1 golden onion
3 cloves garlic
3 bay leaves
800 g Catalogna chicory
3 anchovy fillets in oil
Oleificio Fratelli Vieste truffle-flavored extra virgin olive oil
salt
chili pepper
black pepper

PREPARATION

1- Soak the fava beans in a pot with plenty of water, cover, and let rest for 12 hours.

2 - The next day, drain the fava beans, rinse them, and in the same saucepan where they rested, brown a finely chopped mixture of onion and two cloves of garlic in a little oil; add the previously drained fava beans and bay leaves. Let them brown, then cover with plenty of lightly salted water and cook for about an hour over medium heat.

3 - While the fava beans are cooking, prepare the chicory: wash the leaves thoroughly and remove the toughest part of the stems. Bring plenty of water to a boil in a large pot, salt it when boiling, and blanch the chicory for about 10 minutes, then drain well.

4 - Dissolve the anchovy fillets in a few tablespoons of truffle-flavored oil, brown the other peeled clove of garlic, add the chili pepper, and sauté the chicory; let it flavor for 5 minutes, then let it cool slightly.

5 - When the fava beans are soft enough, drain them, reserving their cooking water, remove the bay leaves, add two tablespoons of truffle-flavored oil and a few tablespoons of cooking water, and blend with an immersion blender until a cream is obtained. Adjust salt and pepper and put the pot back on the heat for two minutes.

6 - Plate the dishes by first pouring the fava bean cream and then placing a generous spoonful of chicory in the center; add a drizzle of truffle oil, grind a little pepper, and serve hot, accompanied by roasted bread or crispy croutons.