> Recipes > Antipasti

Fave e cicoria – fava bean purée with wild chicory

by
The Kitchen with Great Italian Chefs
Fave e cicorie – Fava bean puree with wild chicory

PT1H

Share recipe

Related recipes

Vegan baked beans
Becca Pusey
Kansas City baked beans
The Kitchen with Great British Chefs
Monkfish wrapped in chard with white beans and lemon sauce
Skye Gyngell
Ethiopian ful medames
The Kitchen with Great British Chefs
Rye crispbreads with barley dip
Agnar Sverrisson

Ingredients

save recipe
recipe saved
print recipe
shopping List
save recipe
recipe saved
print recipe
shopping List

Method

save recipe
recipe saved
print method
1
To begin, place the beans in a pan with the bay leaf, garlic clove and pinch of salt. Cover with stock
2
Simmer for 45–60 minutes, until the beans have broken down into a mushy purée – top up with more stock if the pan is getting a little dry
3
Once the purée is ready, remove the garlic clove and bay leaf and season with salt and pepper. Stir in a splash of quality extra virgin olive oil
4
Steam or wilt the greens in a pan with a pinch of salt and splash of water
5
Serve in a bowl with a drizzle of extra virgin olive oil and some freshly ground black pepper
image

Discover more about this region's cuisine:

Follow Great Italian Chefs


Share recipe

Discover more about this region's cuisine:

Follow Great Italian Chefs


The Kitchen with Great Italian Chefs Profile Picture
The Kitchen with Great Italian Chefs

The Kitchen with Great Italian Chefs is where you’ll find all the recipes from our very own team of Italian specialists.

Get in touch

Fave e cicoria – fava bean purée with wild chicory

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details:

NAVIGATE

© Great Italian Chefs 2019