FAVE E CICORIE antica ricetta contadina

Nei ristoranti Pugliesi la troviamo tra gli antipasti ma questa antica ricetta era tutto quello che c’era sulla tavola del contadino per sfamarlo dopo una giornata nei campi.
I tempi sono cambiati ma i sapori autentici restano a testimoniare il nostro passato, neanche così lontano.
Fave e cicorie è un piatto semplicissimo che si prepara con soli tre ingredienti, con un minimo sforzo e con una spesa altrettanto modesta.
Senza glutine, senza lattosio, senza prodotti di origine animale è ideale per coloro che seguono un regime alimentare salutare per vivere bene e restare in forma.

LINK RAPIDI:

00:00 ingredienti & intro
01:07 le cicorie: mondiamole e bolliamole
03:01 le fave secche sgusciate: ammollo e cottura in pentola a pressione
04:05 pochi minuti e il piatto è pronto…

Today we move from Campania to Puglia to prepare one of my favorite recipes: broad beans and chicory. That’s what it’s called, broad beans and chicory, because it’s made with broad beans, chicory, and then you need oil… good oil. I use Apulian oil, as is the durum wheat semolina I use to make homemade pasta. This is a dish everyone can eat, except those with favism. This is a peasant recipe, a very humble one , but fortunately, we’re rediscovering this type of recipe lately. To make this dish, I’ll use store-bought chicory. But if we have the chance to go to the countryside, we’ll find wild chicory there. They’re wild chicory, much tastier, a little more bitter, and smaller… but I haven’t had time to go and pick chicory, so these are more than fine. Washing these chicory plants is very quick. We cut off the end of the stem, remove a few leaves, perhaps a little yellow, rinse them several times under water, and they’re obviously ready to be cooked. Wild chicory, on the other hand, is very soil-rich because it’s right in the ground , and we have to remove the rootlets, and then we have to wash them countless times. Then there are those with little insects… In short, cleaning wild chicory doesn’t take half a day, but it does take a really long time. Rinse them four or five times until the water runs perfectly clear. Now that the water is boiling, let’s cook the vegetables. The water is lightly salted. After 10 minutes, the chicory is cooked and we can remove it from the water. A pressure cooker is essential for cooking legumes. Legumes cook in half the time and are truly tender. I soaked the fava beans in this pot last night. These are shelled fava beans. These beans need to soak in water for 12 hours, changing the water a couple of times. After 12 hours, rinse the beans thoroughly and place them on the stove with twice their volume of water. Cover, close, and count 10 minutes from the time the whistle starts, and then your beans will be cooked. Don’t add salt to the water; we’ll add salt at the end. After the final rinse, cover with water, cover , and count 10 minutes from the time the whistle starts. The beans are ready. Add a little salt and mix. Now, blend the beans with the oil. Blend until you get a smooth puree. Pour the pureed fava beans into the bowl. On top we add the boiled chicory, plenty of oil… Fava beans and chicory is ready and taste it because it is truly, truly delicious.