FEATURE RECIPE
Pugliese broad bean purée with boiled chicory (fave e cicoria)

Pugliese broad bean purée with boiled chicory (fave e cicoria)

This classic Pugliese appetiser is usually made with wild chicory but is equally good with farm-grown greens. You’ll need to begin this recipe a day ahead.

Serves 8

Cooking Time Prep time 15 mins, cook 1 hr (plus soaking)



1 bunch   chicory, ends trimmed
Broad bean purée
1½ litres   (6 cups) chicken stock or water
200 gm   dried fava (broad) beans, soaked in cold water overnight, drained
1   celery stalk
4   thyme sprigs
2   fresh bay leaves
150 ml   olive oil
½   lemon, juice only
1   garlic clove, coarsely chopped
Garlic oil
2   garlic cloves, bruised
125 ml   (½ cup) extra-virgin olive oil


1 For broad bean purée, combine stock, beans, celery and herbs in large saucepan or casserole. Bring to boil, cook over low-medium heat until beans begin to fall apart (1 hour). Drain beans, discarding celery and herbs, process in a food processor with remaining ingredients until smooth. Makes 500ml.
2 For garlic oil, combine ingredients in a small saucepan and cook over low heat until oil is very fragrant (3-5 minutes). Set aside to cool and infuse.
3 Meanwhile, blanch chicory (1-2 minutes), then drain. Season to taste, serve warm with broad bean purée and garlic oil in separate bowls for dipping.


Drink Suggestion Fiano.

RECIPE Lisa Featherby PHOTOGRAPHY Sharyn Cairns STYLING Megan Morton and Lisa Featherby DRINK SUGGESTION Max Allen

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