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

AT A GLANCE

  • Serves 8 people

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.

  • 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.

Recipe:

LISA FEATHERBY

Photography:

SHARYN CAIRNS

Styling:

MEGAN MORTON AND LISA FEATHERBY

Drinking Suggestion:

FIANO. , suggested by MAX ALLEN

FEATURED IN

May 2009

May 2009

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