Broad Beans and Chicory

Here's a first course that has all the flavor of Puglia. "Favetta e cicorie" is a typical Apulian dish, a simple but complete first course, a typical example of the excellent combination of vegetables and legumes. It can be eaten with pasta, preferably short pasta, or with croutons scattered in the favetta. "Favetta e cicorie" can also be eaten as is, without any further additions, heated in a pan and seasoned with oil and salt. The Fava beans are shelled, washed, and cooked in a pot with water and salt. Once cooked, the "fava beans" are obtained. Extra-virgin olive oil is added, and possibly cooking water, to define the right consistency. At the same time, the cicoria is washed, cleaned, cut, and blanched in a second pot. In the jar, a layer of favetta is placed first, on which a handful of cooked cicorie is placed.

Ingredients: Fava beans, Cicoria, Water, Extra-virgin olive oil, Salt

Net Weight: 300g

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