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Broad beans puree with chicory

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Ingredients

Adjust Servings:
Puree
150 gr broad beens
2 potatoes
1/2 gold onion
2 spoons...generous extra virgin olive oil
for season salt
pepper
grated pecorino romano
CHICORY
200 gr chicory
2 garlic cloves
chilly pepper
for season salt
2 spoons.. generous extra virgin olive oil

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Broad beans puree with chicory

Features:
  • Gluten Free
Cuisine:

A bit of Italian Spring!

  • Serves 4
  • Medium

Ingredients

Directions

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A slightly unusual aperitif … that bring together all the flavours of Italian Spring!

Sweet broad beans, bitter chicory and salt pecorino…all paired with good red wine, will make your aperitif unforgettable!

 

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Steps

1
Done

Chicory "ripassata in padella

Wash and cut into pieces the chicory, mean while put some water in a saucepan and bring it to boil.
As soon as water starts to boil, add salt and chicory. Cook for about 15 minutes or until the leaves are nice and soft. Once cooked, drain it and let it cool.
Pour generous extra virgin olive oil in pan, and fry 2 cloves of garlic " in a shirt" means with skin. Add chilly pepper and chicory, salt and let it cook for 5 minutes. Them add some left over cooking water and let it cook for 15 minutes, until water is completely absorbed.

2
Done

Broad beans purea

Cut potatoes into cubes, onion into thin slice and peel broad beans.
Pour everything in a saucepan, add generous extra virgin olive oil and season with salt.
Let it brown for a few minutes.
Then cover yours veggies with water. Cook slowly for 30/ 40 minutes, until potatoes are become soft ( during the cooking if you need add more water).
Blend with an immersion blender.

3
Done

Divide your puree into 4 small cups.
Sprinkle with grated pecorino romano.
Add chicory by dividing into small "roses"(easier to eat).
Add a drop of extra virgin olive oil and pepper.
Serve with small slices of toasted homemade bread.
Enjoy with a glass of red wine!

Annapaola

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