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.
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Serves
8
Cooking Time
Prep time 15 mins, cook 1 hr (plus soaking)
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1 bunch
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chicory, ends trimmed
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| Broad bean purée |
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1½ litres
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(6 cups) chicken stock or water
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200 gm
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dried fava (broad) beans, soaked in cold water overnight, drained
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1
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celery stalk
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4
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thyme sprigs
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2
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fresh bay leaves
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150 ml
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olive oil
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½
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lemon, juice only
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1
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garlic clove, coarsely chopped
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| Garlic oil |
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2
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garlic cloves, bruised
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125 ml
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(½ cup) extra-virgin olive oil
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RECIPE Lisa Featherby
PHOTOGRAPHY Sharyn Cairns
STYLING Megan Morton and Lisa Featherby
DRINK SUGGESTION Max Allen