Catalogne with Fava Bean Purée

La storia di questo piatto

Nata dalla terra povera del Sud Italia, dove nulla si scarta e ogni foglia amara racconta la fatica dei campi, Catalogna e fave sono il dialogo antico tra contadino e stagione. Piatto di Puglia e di Basilicata, di masserie e cucine a legna, dove il verde ruvido incontra la dolcezza dorata della fava per sfamare senza mai tradire la semplicità.

Ingredienti

• 300 g Catalogne (Italian chicory)
• 200 g Fresh shelled fava beans
• 30 ml Extra virgin olive oil
• 2 cloves Garlic cloves
• 5 g Salt
• 2 g Black pepper
• 100 ml Water

Preparazione

1. Boil the fresh fava beans in salted water for 15-20 minutes until tender. Drain and reserve the cooking water.
2. In a small saucepan, warm 15 ml of oil with crushed garlic. Add the cooked fava beans and blend with an immersion blender, gradually adding cooking water or vegetable broth until you reach a creamy purée. Season with salt and pepper.
3. Wash and cut the catalogne into pieces. Heat the remaining 15 ml of oil in a skillet with one garlic clove.
4. Add the catalogne to the skillet and sauté for 2-3 minutes. Add 100 ml of water, cover, and cook over medium heat for 10 minutes until tender.
5. Plate the dish: spread the fava bean purée as a base and arrange the catalogne on top. Season with salt and pepper, and finish with a drizzle of raw olive oil.