Fava bean purée with wild chicory: the full flavor of tradition

02/23/2026

Today, with our Cesarina Filomena from Montescaglioso, we discover how to prepare one of those dishes that tell the story of traditional cooking with simple ingredients, yet full of character: fava bean purée with wild chicory.

This is a very simple preparation, born from rustic wisdom, capable of transforming just a few raw ingredients into a complete and flavorful dish. In the past, farmers who worked the land knew exactly what grew spontaneously in the fields and never returned home without gathering something to put on the table. From this intimate knowledge of nature came essential dishes, made with wholesome ingredients that could satisfy the whole family with what the land provided: just like this recipe.

Fava bean purée with wild chicory is a hearty one-dish-meal. Its smooth texture and intense aroma make it perfect for those who love rural, traditional cooking.
In this preparation, the naturally sweet flavor of peeled fava beans, slowly cooked until they become a smooth and velvety cream, intertwines with the bold, slightly bitter taste of wild chicory. A drizzle of extra virgin olive oil added at the end completes the dish, harmonizing the flavors and highlighting every nuance, creating a combination that is both unique and surprisingly delightful.

Serving this recipe is a way to rediscover the value of quality ingredients while celebrating tradition, which never ceases to amaze with its creativity in combining simple foods.

Fava bean purée with wild chicory

A unique and nutritious dish with a smooth texture, perfect for lovers of traditional cooking

DifficultyEasy

Preparation time1h

Cooking time1h

Servings4

€

CostLow

Ingredients

500 g wild chicory
400 g peeled dried fava beans
50 ml extra virgin olive oil
1 clove of garlic
A pinch of salt

Method

Clean and trim the wild chicory.
Boil it in plenty of salted water.
In another pot, combine the dried fava beans with cold water.
Cook the fava beans over low heat, stirring occasionally, until they become soft.
Season with salt at the end of cooking.
While still hot, pass the fava beans through a food mill to obtain a smooth purée.
Add the drained chicory to the purée.
Finish with a drizzle of extra virgin olive oil and a clove of garlic.
For a richer version, melt a slice of caciocavallo cheese on top.