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Fave e Cicoria Puglia — creamy fava bean purée topped with bright green chicory greens, drizzled with golden olive oil on a rustic white ceramic plate.

Fave e Cicoria Puglia (Fava Bean Purée with Chicory Greens)

A true taste of Puglia’s countryside. Creamy mashed fava beans meet bitter, tender chicory greens, brought together with a drizzle of rich olive oil. Simple, honest, and deeply comforting—this is Italian cucina povera at its best.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
soaking time 12 hours
Total Time 13 hours 45 minutes
Servings: 4 people
Course: Main course (vegetarian)
Cuisine: Italian (Puglia Region – Southern Italy)
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Fava Bean Purée:
  • 1 ½ cups 300g dried peeled fava beans (broad beans)
  • Water for soaking and cooking
  • Salt to taste
  • ¼ cup 60ml extra-virgin olive oil (plus more for finishing)
For the Greens:
  • 1 lb 450g chicory greens (or dandelion greens, escarole, or puntarelle)
  • 2 cloves garlic chopped
  • 2 tbsp extra-virgin olive oil
  • Pinch of chili flakes optional
  • Salt for boiling water
Optional:
  • 1 small potato for thicker purée
  • Freshly ground black pepper to finish

Method
 

Step 1: Soak the Beans
  1. The night before, soak the dried peeled fava beans in cool water for about 12 hours.
  2. If they’re unpeeled, remove skins after soaking.
Step 2: Cook the Beans
  1. Drain and place in a sturdy pot. Add fresh water to cover by about 1 inch.
  2. Add a pinch of salt and bring to a gentle simmer.
  3. Cook for 60–90 minutes, stirring often. Add hot water as needed.
  4. When soft, mash with a spoon, food mill, or blender until smooth.
Step 3: Whip the Purée
  1. Beat in ¼ cup olive oil slowly until the purée is creamy and glossy.
  2. Season with salt to taste. The purée should hold a small “canal” when you drag a spoon through.
Step 4: Cook the Greens
  1. Bring a pot of well-salted water to a boil.
  2. Add chicory greens and cook 4–15 minutes until bright and tender.
  3. Drain well.
  4. In a pan, warm olive oil, garlic, and chili flakes. Toss greens briefly for flavor.
Step 5: Assemble and Serve
  1. Spoon the fava bean purée onto plates.
  2. Mound the greens on top or to one side.
  3. Finish with a generous drizzle of olive oil and a crack of pepper.

Notes

  • Texture cue: When the purée holds a small “canal” when you drag a spoon through, it’s perfect.
  • Oil matters: Use a fruity, peppery extra-virgin olive oil to bring the dish alive.
  • Greens substitute: If chicory isn’t available, use dandelion greens or escarole for a similar bitter note.
  • Make ahead: The purée reheats beautifully with a splash of hot water and fresh olive oil.
  • Serving tip: Serve warm, with crusty bread or grilled fish on the side.