In Italian cooking, using fresh seasonal ingredients like chicory is a mark of quality, but finding a good chicory recipe can be difficult for cooks unfamiliar with Italian cuisine.
Chicory used in cooking comes from both the roots and greens of the plant; in the United States, it is often sold as endive. While raw chicory greens can be quite bitter, cooking them brings out a rich and unique sweetness that matches beautifully with other Italian flavors.
When chicory is in season, it is often featured on menus throughout Italy. A beloved, simple, and fresh seasonal favorite from Italy's southern region of Puglia is creamed fava beans with chicory.
Ingredients for Creamed Fava Beans with Chicory Recipe
- 1 cup of dried, peeled fava beans or 2 16-ounce cans of fava beans
- 1 clove of chopped garlic
- 1 head of chicory greens
- 2 tablespoons of olive oil
- Salt and pepper
Preparation for Creamed Fava Beans with Chicory Recipe
If using dried beans, soak them overnight in water. Drain the fava beans and add them to a large pot covered with at least an inch of water. Season generously with salt and pepper and add the chopped garlic.
Simmer the beans for at least an hour, stirring frequently, adding a little water as needed to keep the bottom layer of beans from scorching. Most of the water will evaporate while cooking.
When the beans are tender, add the olive oil and mash the beans and oil together with a potato masher or wooden spoon until thick and creamy. Let them continue to simmer while mashing them. For a smoother texture, use an immersion blender. Season to taste with salt and pepper.
Wash the chicory greens and bring a pot of salted water to boil. Add the chicory. Boil for about 5 minutes. Drain well. Sauté in a pan with garlic, oil and hot pepper for 4-5 minutes.
Serve creamed fava bean with the cooked greens on top. Serve with a young white such as a Vermentino.
