Fava Bean Puree with Sauteed Escarole

Name: Fava Bean Puree with Sauteed Escarole
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 2½ cups chicken or, vegetable broth; 2½ cups, water, plus extra as needed; 8 ounces (1½ cups) dried split, fava beans; 1 , Yukon Gold potato, peeled and cut into 1-inch pieces; 3 tablespoons, extra-virgin olive oil, plus extra for drizzling; , Salt and pepper; 3 , garlic cloves, minced; ¼ teaspoon, red pepper flakes; 1 head, escarole (1 pound), trimmed and cut into 1-inch pieces; 1 tablespoon, grated lemon zest; 1 ounce, Pecorino Romano cheese, shaved

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Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

In wintertime and early spring in Puglia, locals combine their winter stores of dried fava beans with peppery wild chicory into a satisfying, hearty dish.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES4

TIME1½ hours

Italian Name:Fave e scarola

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

Dried fava beans are typically cooked until they can be mashed into a smooth puree and then topped with sautéed chicory dressed simply with olive oil and salt. Wild chicory isn't commonplace in American markets, but we still embraced the di...

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