Name: Pugliese broad bean purée with boiled chicory (fave e cicoria)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: 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

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

Australian Gourmet Traveller Italian appetiser recipe for Pugliese broad bean purée with boiled chicory (fave e cicoria).

Serves 8

Prep

15M

Cook

Total

1H 15M

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.

Ingredients

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

Method

Main

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.