1 RECIPE PER MONTH: JANUARY
“FAVENEDDHE AND CICUREDDHE”
400 g of dried Caricato Factory broad beans
400 g Chicory
Extra virgin olive oil to taste
Water as required
Salt to taste
Leave the dried beans to soak for at least 12 hours to rehydrate them. Drain them, peel them, rinse them and put them in a large pot. Place the peeped and thickly sliced potatoes on top of the beans. Pour in about 1 liter of water, until the beans and potato are completely covered.
Simmer for about two hours on a low heat with the lid, adding, if necessary, boiling water if they dry out. During these two hours the beans will release a foam that needs to be removed. At the end of cooking, the beans should be reduced to cream simply by mixing with a spoon. However, if you prefer them to be a bit creamier, you can use an electric blender to achieve a finer texture. Season with salt and add a drizzle of Lucrezia extra virgin olive oil. As an added bonus, if the chicory is wild, Lucrezio oil cleverly counteracts the bitter taste of the chicory.
While the beans are cooking, wash and clean the chicory. Add it to boiling salted water for about 5 minutes, or until it becomes tender. Boiled chicory is delicious as it is. For a more delicious version, you can add garlic. Drain the chicory and sauté it in the pan with the garlic. For those who like it a bit spicier, dried chilli pepper can be added to the garlic sauce.
Serve the hot fava bean cream together with the chicory.
Enjoy your meal!
This dish is also excellent served with slices of toasted or fried bread, seasoned with extra virgin olive oil.
Caricato Factory Leverano doc Uecchi Te Musciu is the perfect red wine to accompany this dish.