Fava bean purée and sivoni…the simple flavour of Puglia cuisine!

Food, top-news 0 2310
Purè di fave e sivoni selvatici...la semplicità della cucina pugliese.

This very old recipe is made with fava beans and sivoni (a variety of bitter wild chicory), which represent two of the poorest and most traditional ingredients of Alberobello cuisine.

The bitter taste of sivoni contrasts and, at the same time, perfectly brings out the sweet taste of fava beans enhancing it.

This old recipe echoes the rural life of Puglia masserie and countryside, where wild sivoni are harvested and where fava beans undergo a several-month-long process of sun drying.

That of fava beans purée and sivoni is a timeless recipe that sees Apulian families follow traditional rules for its preparation, which can take up to an entire day. This very strong attention to past and tradition allows Puglia food culture to pass on from generation to generation, contributing to consolidating an incomparable immaterial heritage.

Here you may find this great recipe… enjoy such a unique food experience!

Ingredients (serves 4)

300 g of dried fava beans

2 potatoes peeled and cut into pieces

250 g of olive oil

400 g of sivoni

Salt and water

Put the beans and potatoes in an earthenware pot, add enough water to cover and add the salt. Bring to a boil and boil for about 20 minutes.

In order to obtain a good purée, do not stir the beans.

Drain the beans and cover them again with cold water and salt. Bring to a boil and boil for 30 minutes.

At this point, those who prepare fava bean purée in the traditional way would stir energetically the compound with a wooden spoon, keeping the pot between their legs and slowly adding oil.

But we are not all trained for such a work! So, transfer the beans and potatoes into a food processor; then, put the compound in the pot once again and, while cooking, smash it and add oil.

Meanwhile, wash sivoni under running water and let them dry. With a knife, cut the hardest part of sivoni leaves and keep only the most tender ones.

Put sivoni in boiling and salted water for a few minutes, stirring them with a wooden tablespoon. Then, drain them, put them in a dish and serve with fava bean purée.

The fava bean purée can also be served with a number of other side dishes, such as chicory, boiled and fried vegetables, salads, pickles, etc.


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