Chef Gianluca Deiana Abis: Puréed fava beans topped with chicory
Prep. time: 30 min
Cook Time: 30 min
Difficulty: 2 out of 5
Ingredients: 200 g shelled dry fave beans 1 potato 100 g wild chicory olive oil salt to taste
Soak the fava beans for all the night long in cold water. Strain and pour into a pot (or a crock), cover with a peeled and sliced potato, put a pinch of salt and cover with water. Cover over medium heat for about an hour. Add broth frequently. When done, the water must have been completely absorbed. In the meantime, clean and rise the chicory, cook in water and sauté in a pan with oil, add salt. Slowly add the oil to the fava beans, while mashing them with a wooden spoon until you obtain a smooth consistency. Dress with a trickle of olive oil.
Dried fava beans do not have a lot of flavor, so I do not see a problem with adding other ingredients to pump up the flavor. Although I can eat this dish on its own as a vegetarian main course, it is also delicious served with roasted sausages.