Sara:
I made this as my grandparents were from Puglia, and since I tried it the first time I can't do without. I make bigger portions of it and eat it as a...
Heading further into our exploration of classic regional Italian cooking, this superlative vegetarian stew features one of Puglia's favorite sons, the Broad Bean. Broad beans are a foundation ingredient for many of the classic Cucina Povera dishes we love and enjoy throughout the country, where valuing and incorporating local ingredients is a definite plus.
This quick stew pulls together quite quickly once you've allowed the soaking time for the dried broad beans. If you're lucky enough to come across the fresh version, snap 'em up and shorten your cookng time, but more likely than not, you're going to have to use the dried version, so give yourself enough time to soak and then blast off the flavor island with this amazing local Pugliese recipe.
Sign up below for delicious Italian recipes, wine news, and tips in the Mamablip newsletter. A quick sign-up and you'll get these details delivered right to your inbox once a week - could living like an Italiano be any easier?
Try it with...
Filippo Bartolotta
for 4 servings
Step
1
Of 2
Soak the broad beans for a few hours, preferably overnight. The next day, rinse them and put them in a pot with a heavy bottom (an earthenware pot is perfect for these preparations), cover with plenty of cold water (about two fingers above the beans) and bring to a boil. Remove any foam that forms with a skimmer.
When it comes to the boil, lower the heat and let it simmer for a couple of hours or more, until the beans are very soft.
Adjust the salt and proceed to puree them with a wooden spoon or with the help of a minipimer.
It should be quite creamy, so if it seems too liquid, let it dry on the stove, stirring constantly, and if it seems too dense, dilute it with a little bit of the cooking water you have set aside.
Step
2
Of 2
In the meantime, wash and clean the chicory and boil it in lots of salted water. Drain it and flavour it in a pan with plenty of oil, garlic and chilli pepper, adding salt only at the end.
Place the mashed broad beans on a plate, place the chicory on top of the mashed beans and finish with a drizzle of oil, a light grinding of pepper, and serve hot
Try it with...
Filippo Bartolotta
Ruby red color of excellent intensity, intense and clear hints of very ripe cherry, black cherry, berries followed by fresh and slightly spicy tones
View productLove is always the common denominator at the base of the philosophy of Francesco Illy, who with this wine reminds us that 'Love is Madness' (Amore e Follia) and, as such, always produces something magical.
View productAromas that lead much towards black spice and black fruit such as blueberry and blackberry, with an excellent acidity.
View productRuby red color of excellent intensity, intense and clear hints of very ripe cherry, black cherry, berries followed by fresh and slightly spicy tones
View productLove is always the common denominator at the base of the philosophy of Francesco Illy, who with this wine reminds us that 'Love is Madness' (Amore e Follia) and, as such, always produces something magical.
View productAromas that lead much towards black spice and black fruit such as blueberry and blackberry, with an excellent acidity.
View productSara Thursday 24th of December 2020
Not your typical side-dish
I made this as my grandparents were from Puglia, and since I tried it the first time I can't do without. I make bigger portions of it and eat it as a main, that's how much I love these flavours together