Fava Bean Puree from Puglia: Recipe
How to Make a Traditional Dip from the South of Italy
Sep 14, 2009
Puglia, right down in the heel of Italy’s boot is becoming increasingly popular as a holiday destination. Like other regions of Italy, Puglia has a distinctive cuisine, shaped by the landscape and availability of ingredients. As Fred Plotkin explains in his informative travel/cookery book Italy for the Gourmet Traveller (pub. Kyle Cathie, £14.99) Puglia is both flat and hot, and also has an extensive coastline. The northern part of Puglia, around Foggia, is a wheat growing and sheep raising area, so bread, meat and cheese feature in the local cuisine. The south of Puglia relies more on fish and vegetables.
'ncapriata from Puglia
This recipe for Fava Bean Puree with Chicory (which appears here with permission) is the classic primo, or first course, of Puglia. The dish is known in dialect as ’ncapriata. In many parts of the region the beans are served as is, although Fred Plotkin says that he prefers them pureed. To make this an attractive presentation, spoon the puree onto the left side of a shallow bowl and place the chicory on the right to achieve what Fred Plotkin calls ‘a yin-and-yang look’. The diner can then add more olive oil at will and either blend the puree and the chicory or pick at one and then the other.
Fava-Bean Puree with Chicory - Recipe
Fave e Cicoria
Ingredients - Serves 4
- 450 grams/ 1½ cups dried fava beans
- Salt to taste (optional)
- 4 tablespoons extra-virgin olive oil
- 450 grams/1 pound fresh chicory (the approximate weight of 1 head)
Method
- Wash the beans carefully to rid them of any dirt or foreign matter. Place them in a large bowl, cover them with water, then cover the bowl and soak them overnight.
- The next day, when the beans have plumped, remove the outer shells and rinse the beans in cool water. Place the beans in a pot, cover with water, and cook over medium heat. When the water reaches a boil, turn down the heat to low, cover the pot, and cook for about an hour. The beans are ready when they can be easily mashed.
- Remove them from the heat, add a little salt if you wish, and set aside for 15 minutes. Then mash the beans, add the oil, stir (I like to use an eggbeater to fluff the bean puree), and cover.
- Chop off the base of the chicory, wash the greens well, and separate them. Cook them in a large pot of boiling water for about 4 minutes, then drain them. Serve the puree and the chicory as described above. Have olive oil available to drizzle on the chicory, if you wish.
In Italy for the Gourmet Traveller, Fred Plotkin suggest that you accompany this dish with a white or red wine from Castel del Monte, Gioioa del Colle, or Locorotondo.
Now try this recipe for Mountain Lentils with Chestnuts from Moilse.
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