Fave e Cicorie
Mashed fava beans served with wild chicory.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Fave e Cicorie is a dish deeply rooted in the cucina povera (peasant cooking) tradition of Southern Italy. Its origins lie in the resourcefulness of farmers who utilized readily available ingredients like fava beans and wild chicory, staples of the local landscape, to create a nourishing and flavorful meal.
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Fave e Cicorie represents the culinary heritage and agricultural traditions of Southern Italy, particularly Puglia. It embodies simplicity, sustainability, and the importance of utilizing seasonal ingredients.
Cucina Povera
The dish exemplifies the principles of cucina povera, showcasing how simple, inexpensive ingredients can be transformed into a delicious and satisfying meal. It highlights the importance of minimizing waste and maximizing the potential of readily available resources.
Regional Identity
Fave e Cicorie is particularly associated with the Puglia region of Italy, where fava beans and wild chicory are abundant. It is a symbol of the region's agricultural heritage and culinary identity.
Seasonal Eating
The dish is traditionally enjoyed during the spring and summer months when both fava beans and wild chicory are in season, reflecting a connection to the natural rhythms of the agricultural calendar.
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Earthy, bitter, and subtly sweet, Fave e Cicorie offers a complex yet comforting flavor profile.
The creamy, almost nutty flavor of the mashed fava beans is beautifully contrasted by the slightly bitter and herbaceous notes of the wild chicory. A generous drizzle of olive oil adds richness and a peppery finish, while garlic provides a pungent aroma and flavor that ties the dish together. Some versions include peperoncino (chili flakes) for a touch of heat.
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Preparing the Fava Beans
If using dried fava beans, soak them overnight to rehydrate them. For the smoothest texture, peel the cooked fava beans after they are tender. Fresh fava beans should also be shelled and peeled.
Taming the Chicory's Bitterness
Blanching the wild chicory in boiling water for a few minutes helps to reduce its bitterness. Some cooks also add a pinch of sugar to the boiling water to further temper the bitterness.
Olive Oil Quality
Use a high-quality extra virgin olive oil for the best flavor. The olive oil should be fruity and peppery, adding depth and richness to the dish.
Consistency is Key
The consistency of the fava bean puree should be smooth and creamy. Add cooking liquid or olive oil to achieve the desired texture. Some recipes call for a slightly chunkier texture, which is also perfectly acceptable.
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