Macco di Fave Pugliese con Cicoria

Puglia

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Origin

Puglia (Valle d'Itria and Salento)

Description

Puglia's dried broad bean purée served with sautéed bitter chicory — one of the most ancient preparations of the Mezzogiorno, documented from Greek-colonial Puglia. Dried peeled broad beans are soaked and boiled slowly until they dissolve completely into a thick, earthy purée. The chicory (cicoria di campo) is blanched and sautéed in olive oil and garlic. The two are served separately on the plate — the white-yellow purée against the dark green chicory — to be mixed as the diner eats. The entire flavour depends on the olive oil poured over both: at minimum 4 tablespoons of the best Pugliese DOP.

III

The Thread

—Dried broad bean preparation as a staple ancient dish — Egyptian is served whole; Pugliese dissolves to a purée; same bean, same olive oil significance Egyptian

—Broad beans with olive oil as a traditional preparation — Lebanese uses fresh beans and serves cold; Pugliese uses dried beans and serves warm Lebanese

—Yellow split pea purée served with olive oil and raw onion — almost identical concept; Greek uses split peas; Pugliese uses dried fava beans Greek

Flavour Context

Earthy broad bean depth; olive oil richness; bitter chicory contrast; ancient simplicity; requires exceptional olive oil

Pillars V — VII

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