This is a very classic recipe from Apulia.
Made with nothing more than cooked and pureed fava beans, flavored with the dense, fruity olive oil of the region and served with boiled chicory.
- 2 cups (8 ounces) dried split fava beans
- 2 medium all-purpose potatoes, peeled and quartered
- 1 teaspoon fine sea salt
- 1/2 cup extra virgin olive oil
- 1 pound chicory or rape, stemmed, washed, parboiled and drained
Put the beans and potatoes in a pot, add enough water to cover, and add the salt.
Bring to a boil and boil uncovered for about 30 minutes, or until the beans are tender but not mushy.
Drain, reserving 1/4 cup of the cooking water.
Transfer the beans and potatoes to a food processor.
Add 1/4 cup plus 2 tablespoons of the oil and the reserved cooking water, and puree smooth.
Remove the puree to a saucepan and keep warm over very low heat.
Bring a large pot of water to a boil.
Add the chicory or rape and cook until tender, about 20 minutes.
Drain well, and spread the chicory on a serving platter.
Spoon the fava bean puree over the chicory or rape.
Drizzle the remaining 2 tablespoons olive oil over the top and serve immediately.
Variations: Serve the puree topped with strips of roasted red and yellow bell peppers.
Pack the fava puree into an oiled 4-cup mold, then unmold it onto the chicory for a party presentation.
Or use individual molds and serve on small portions of chicory.