Recipes, Videos, News, restaurant review and much more ... by REAL ITALIAN CHEFS

Search

Chef Gianluca Deiana Abis: Puréed fava beans topped with chicory



Prep. time: 30 min

Cook Time: 30 min

Difficulty: 2 out of 5

Serve: 2

Ingredients: 200 g shelled dry fave beans 1 potato 100 g wild chicory olive oil salt to taste


Preparation:

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.

Chef tips:

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.

#favabeens #chicory #chefgianlucadeianaabis #italiantradition #Alberobellodish

Spondored by


Recipe of the day
More recipes
Ask the Chef
Follow Us
  • Instagram
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

Classes

Services

Company

Philosophy

Work with us

Contact us

News Letter

Term of use

Privacy Policy

Resources

#ZAFFERANO&CO
  • Pinterest - Grey Circle
  • Facebook - Grey Circle
  • Twitter - Grey Circle
  • Instagram - Grey Circle

© Zafferano & Co. Inc