Fave e Cicoria
A perfect pairing for Carvinea's Lucerna Fiano IGT Salento Biano, featured in the six-bottle mixed and four-bottle white wine club case for June 2025.
Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.
Fave e Cicoria
Fava Bean and Dandelion
Serves 4
You will need
- Large stock pot
- Large frying pan
- Immersion blender
Ingredients
Fava Bean Purée:
- 350g dried, peeled fava beans
- 1 medium Yukon Gold potato (about 150g), peeled and chopped
- 1 celery stalk (about 100g), diced
- 1 fresh bay leaf
- 15g sea salt (about 1 Tbsp)
- 45g extra-virgin olive oil (about 3 Tbsp)
Dandelion Greens:
- 5L water
- 20g sea salt (about 1 Tbsp)
- 1 bunch dandelion greens (about 800g), trimmed and chopped into 2" pieces
- 1 garlic clove, peeled
- 60g extra-virgin olive oil (about 4 Tbsp)
- Salt, to taste
To finish:
- extra-virgin olive oil for finishing
- Tropea Red onion, julienned, about 15g
- 1 fresh chilli pepper, thinly sliced
- 250g crostini (cut pane pugliese into cubes, and roast in the oven with extra virgin olive oil, salt and rosemary)
Method:
1. Cook the Fava Beans
Rinse the fava beans under cold water until clean. Add them to a stock pot with the diced potato, celery, and bay leaf. Cover with cold water by about 2 inches and bring to a gentle boil.
Add 1 tablespoon salt, reduce heat to low, and simmer for about 2 hours.
Skim any foam that rises to the surface and top up with a bit of hot water as needed—keep the beans just submerged throughout cooking.
When the beans are soft and beginning to fall apart, stir in the olive oil. Remove the bay leaf, then blend until smooth with an immersion blender. Taste and adjust seasoning.
2. Blanch the Dandelion Greens
Bring 5 liters of water to a boil in a large pot and season with 1 tablespoon of salt. Add the dandelion greens and cook for 2–3 minutes until wilted but still bright. Transfer to an ice bath to stop the cooking. Once cool, drain and set aside.
3. Sauté the Greens
In a large frying pan, heat 4 tablespoons of olive oil over medium heat. Add the garlic and cook until golden. Remove the garlic and add the blanched dandelion. Sauté for 5–6 minutes until tender. Season with salt to taste.
4. Plate and Serve
Spoon a generous amount of warm fava purée into the center of a plate or shallow bowl. Top with a scoop of sautéed dandelion. Garnish with a drizzle of olive oil, some julienned onion, and a few slices of fresh chilli.
