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A traditional dish from the Gargano area: purée of peeled dried broad beans (Carpino Slow Food Presidium) served with wild chicory, seasoned with raw onion, oregano, and raw BuondiOli oil.
Place the peeled dried broad beans in a pot and cover with plenty of water. Cook over medium heat until they become very soft and a thick cream forms (about 45-60 minutes; time may vary depending on the quality of the beans).
Drain any excess water, reserving some if needed to adjust the texture, and blend the beans until you obtain a smooth, thick purée.
Boil the wild chicory separately in salted water until tender. Drain well.
Thinly slice the raw onion.
Spread the broad bean purée on plates, add the boiled chicory, and finish with the raw onion, a sprinkle of oregano, salt to taste, and a drizzle of raw BuondiOli oil.
Serve hot or warm: the balance between the bitterness of the chicory and the sweetness of the broad beans will create the dish's characteristic flavor.
Pot
Immersion blender or food processor
Colander
Slow Food Presidium: Carpino broad beans. Adjust the thickness of the purée with the reserved cooking water.
Italia, Veneto
| Energy (kcal) | 33.36 |
| Carbohydrates (g) | 4.71 |
| of which sugars (g) | 1.51 |
| Fat (g) | 0.23 |
| of which saturates (g) | 0.01 |
| Protein (g) | 2.91 |
| Fibre (g) | 3.87 |
| Salt (g) | 0.04 |
