Macco di Fave Pugliese con Cicoria
Puglia (Valle d'Itria and Salento)
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.