Fave e Cicoria (Puglian Fava Bean Purée with Chicory)

An ancient ‘cucina povera’ dish from southern Italy, Fave e Cicoria is a perfect example of humble ingredients made great. Dried fava beans slowly cooked into a purée, topped with bitter wild chicory softened gently in olive oil with garlic. It’s humble, nourishing, and deeply delicious.

This is a supremely delicious vegetarian dish from Southern Italy. Harnessing all the flavour and texture of creamy fava beans and bitter goodness of chicory. Over the years, my appreciation for 'bitter' as a flavour has grown—Italians love anything bitter, and this recipe is the perfect example of how two flavours can work in complete harmony.

Traditionally a 'piatto unico', fave e cicoria is seen as meal to itself, but it absolutely works well alongside meats, fish or other vegetables. Bread is a traditional partner to scoop a thinner puree or to spread a thicker puree, always topped with a little of the greens. Nothing else required!

This recipe is part of my Italian and Italian Vegetarian collections, where I share all my favourite recipes from one of the world's greatest cuisines.

What's Ahead?

What is Fave e Cicoria?

Fave e Cicoria translates simply to 'fava beans and chicory'. The dish is most strongly associated with southern Puglia — particularly the rural areas of Salento — where dried legumes and wild greens formed the backbone of everyday cooking.

Historically, meat was rare and expensive. Dried fava beans (cheap, filling, and shelf-stable) were cooked slowly until collapsing into a thick, comforting purée. Wild chicory — foraged from fields and roadsides — added bitterness, balance, and seasonal freshness.

Why you'll love it.

• Taste & Texture - The contrast of textures and flavour are perfection. The nutty and creamy puree is a wonderful contrast to the bitter leaves of chicory.
• It's filling and nourishing - It may look unassuming, but this dish is hearty! Enjoyed as a side dish for meats and fish, it can also hold its own as a lunch or main dinner course. I'll often eat some with bread and call it a day.
• Delicious warm, but at room temperature too.

Stuff You'll Need

Making this dish doesn't require anything out of the ordinary. Humble and cheap ingredients are the play.

• Dried Fava Beans - Dried over canned for this recipe - the puree needs to take on flavour while being cooked, and pre-cooked canned beans won't allow for this.
• Chicory - chicory can be a confusing ingredient as there are many varieties and names. Typically the Puglian version has long, jagged leaves. Any bitter leaf vegetable would be acceptable like endive, escarole, radicchio, witlof, or frisée. Use the photo above as a guide.
• Vegetable stock - this enhances the flavour of the puree (use chicken or even a light beef stock if you're not vegetarian).
• Bay leaf - brings a light fragrance to the puree (you can use a little fresh thyme or rosemary too).
• Garlic - I love chicory sauteed in a little garlic as it adds a little more depth of flavour overall.

Step by Step

Making this dish is super easy, but requires that you pre-soak the beans first. This will make it possible (not easier, actually possible) to remove skins before cooking - the skins must be removed to ensure a rich and creamy puree.

• Before you start cooking - Cover the beans in plenty of cold water (more than double the volume). Soak overnight (at least 8 hours). The beans will roughly double in volume over that time. Now using a pinching movement from the bottom of a bean, you can push the flesh from the skin. Do this with all the beans - pull up a chair and enjoy! It's actually quite meditative...

1. Cook the beans - add to a pan with the bay leaf and cover with the stock. Bring to a simmer.
2. Simmer gently - cook, over a low heat for 50-60 minutes, stirring regularly to avoid sticking. The beans will break up but some remain whole. Check the large pieces and when they are soft and not chalky, the beans are ready. You may need to add extra stock if things become too thick. Aim for a runny porridge consistency.
3. Puree - Remove the beans from the heat and season generously with salt & pepper. Then using an immersion blender, blend the beans into a puree. (you can use a food processor too - in batches). You may need to add a little more stock if the puree becomes too thick - it will thicken more as it cools so make a decision whether you want a thick or thinner consistency. I prefer a thicker puree, so this recipe delivers that.
4. Rinse the chicory in plenty of water and then chop into smaller pieces, discarding any woody stems.
5. Cook the chicory - Heat the oil in a deep frying pan and add the chopped garlic. Fry briefly before adding the chicory and a splash of water or stock. Stir briefly then put on a lid and cook for 5 minutes over a medium heat. Season with salt & pepper and remove from the heat.
6. Decant the puree to a large, deep platter, smooth out and then top with the greens. Either serve warm or at room temperature with a generous glug of extra-virgin olive oil.

Substitutions and Suggestions

I'm not offering many subs for this recipe because it's a deeply traditional recipe that I feel should be enjoyed as Italians have been enjoying for generations. Over the years, I have added a couple of things to my recipe such as fresh herbs for fragrance and on another occasion, I topped with grilled fennel-rich Italian sausages for a non-vegetarian version. This isn't traditional, but rather delicious.

In short, enjoy this dish as intended - tried and tested for hundreds of years.

Serving & Storage Suggestions

Serve either warm (not hot) or, like so many Italian favourites, at room temperature. The puree can thicken to a very thick 'spread' over time, which I love, probably as it reminds me of home in the UK and a regional dish 'pease pudding' which I have a deeply personal love for.

If you prefer a thinner consistency, add more stock at the end of cooking or loosen the cooled puree with more stock and a knob of melted butter.

• Fridge - stays fresh for 3-4 days in the fridge
• Freezer - the puree is fine to freeze, the greens do not freeze well. Place the puree in airtight containers and freeze for 3+ months. Defrost thoroughly before use. Fry up a new batch of greens.

Ready to get cooking?

This honest and humble dish is such a great recipe to make in any weather, it's rich, hearty and filling but not too heavy that you'll feel you've over indulged. Whether its served as a meal in itself or alongside other delicious Italian treats, it's a dish you'll remember. Hope you enjoy!

More Italian recipes

If you liked Fave e Cicoria, I'm sure you'll love some more of my favourite Italian recipes.

• Pallotte (Cacio e Uova) - Bread & Cheese Balls
• Pasta Alla Norma
• Pasta with Walnut Sauce
• Gramigna Pasta with Sausage

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