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