FROM 40 TO 80 MINUTES EASY 4/6
Chicory is a product very deep-rooted in the Apulian region and, combined with dried broad beans, it is an exceptional dish typical of the local cuisine. During the summer in Salento it is customary to prepare broad beans with Otranto chicory or “all'acqua”This particular type of chicory, with an elongated and thin shape, is one of the many cultivars of chicory, grown in particular in the area of Otranto, near the Alimini Lakes, since the sandy soils of the area are rich in aquifers, hence the name given to it as “chicory in water".
To accompany the broad beans, I replaced the fried bread of the traditional recipe with a sprinkling of Salento friscous (wheat enriched with turmeric to give the dish the golden yellow of the sun – essentially the flavor is that of Salento frisa enriched with the color of turmeric) which gives crunchiness and color to the dish.
It is certainly a unique dish that can be prepared the day before, placing it in the fridge and assembling the various ingredients in the dish the next day, so as to have all the time to exchange a few words in front of an excellent dish that contains the elements of the land of Salento and Puglia.
PREPARATION
For realize the dish, first of all we must prepare the broad bean cream.
- Let's take the dried broad beans previously rehydrated in cold water (this operation can be done the night before to shorten the preparation time since it requires at least four hours of soaking).
- Rinse the broad beans and boil them for a few minutes in a small amount of water, skimming off any foam that forms on the surface. Then add the onion, a drizzle of oil, and a pinch of salt and pepper, along with the potato and tomato. Cover the beans with water and cook over low heat for about twenty minutes, until the water is almost completely absorbed. Turn off the heat and let them rest.
- Meanwhile, quickly blanch the chicory, removing the tough outer leaves to remove some of its characteristic bitterness. Once cooked, set aside.
Ingredients
| 250g of dried broad beans, peeled and rehydrated |
| 500g of Otranto chicory |
| 1 onion |
| 1 potato |
| 1 clove of garlic |
| 1 tomato (preferably winter or “pendula”) |
| qb Friscous |
| Salt and pepper to taste |
Preparation
LET'S MIX THE BEANS IN THE MIXER
We quickly blend the beans in the blender, adding some extra virgin olive oil, to obtain a cream that should have a consistency similar to that of puree.
LET'S PLATE
At this point, let's start plating our recipe. Take a plate and, using a pastry cutter, place the fava bean puree in the center. Carefully remove the pastry cutter and arrange the chicory around the fava beans to form a nest. Sprinkle with friscous and finish with a drizzle of extra virgin olive oil. Our dish is ready to serve, so you can enjoy the aromas and flavors of Puglia with your guests. Enjoy your lunch with a smile, and see you at the next recipe. See you soon. Rosamaria
