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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.

You'll need

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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion


Featured in

May 2009

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