Fave e Cicoria — Puglian Fava Purée with Chicory

About Fave e cicoria

PAT Puglia describes fave bianche e cicorie as a symbol of the region built essentially from two contrasting ingredients: dried peeled fava beans and wild chicory. The sweetness and creaminess of the beans are deliberately set against the greens’ characteristic bitterness.

The dried favas need a long cold-water soak, then slow cooking with enough water to keep them just covered. They are ready when simple stirring makes them disintegrate into a coarse purée; no blender is required for the traditional texture. Bay leaves can perfume the pot without masking the beans.

Chicory is cooked separately because it needs far less time and because its bitter cooking water should not dilute the fava purée. Wild chicory is ideal where legally and safely obtained, but cultivated chicory or dandelion-like Italian greens are practical alternatives.

The plate is assembled in two distinct halves rather than mixing everything together in the pot. A generous stream of intensely flavoured extra-virgin olive oil connects the components at the table. Toasted bread is optional, but useful for turning the dish into a more substantial meal.

Bigoli absorb sauce during the final toss. Reserved cooking water is added gradually, not all at once, until the onion and olive oil form a glossy coating around every strand. The pan should finish almost dry beneath the pasta, without a separate oily puddle.