Ricette

Broad Beans and Chicory

FAVA BEANS WITH WILD CHICORY AND TOMATO CONFIT

INGREDIENTS for 2 Pax.

FOR THE FAVA BEAN PUREE:

250 g dried hulled broad beans

1 carrot

1 spousal

1 celery rib

1 bay leaf

2 diced cherry tomatoes

q.b. amuè extra virgin olive oil

q.b. fine salt

FOR THE CHICORY

250gr wild chicory

2 anchovy fillets

1 clove of garlic

q.b fine salt

 

FOR THE CONFIT TOMATO

1 bunch of cherry tomatoes

q.b. powdered sugar

FOR FRIED BREAD

100gr breadcrumbs

1 clove of garlic

PROCEDIMENTO:

FOR THE FAVA BEAN PUREE:

Soak dried broad beans the day before cooking.

Next, cut celery , carrot and sproyal into brunoise. After cutting them, brown the ingredients in a saucepan with Amuè E.V.O. oil, a bay leaf and two diced cherry tomatoes. Drain dried fava beans and add them to saucepan with water until completely covered.

Cook on a low flame for 40 minutes, always skimming them to remove impurities.

After they are cooked, remove the bay leaf and blend them.

FOR WILD CHICORY:

Clean the chicory , wash it thoroughly until we have removed the soil.

Next boil it until tender.

Important: To avoid having the chicory very bitter , after cooking it, put it in cold water and leave it for a whole day. Change the water every two hours.

After this process, toss it with two anchovy fillets ,a clove of garlic and a drizzle of Amuè oil.

FOR THE TOMATO CONFIT:

Cook our cigliegino at 150° in the oven with a drizzle of Amuè oil and a sprinkling of powdered sugar for 20 min.

FOR FRIED BREAD:

Brown garlic with E.V.O. Amuè oil and brown breadcrumbs.

IMPIATTAMENTO:

Place the honeycomb at the base of the dish. Make nests of wild chicory to lay on top of the fava bean puree, add I confit tomatoes, fritoo bread and finally drizzle with E.V.O. Amuè oil.

BUON APPETITO

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