Mashed Fava Beans With Puntarelle Recipe
This classic side from Puglia, known as fave e cicoria, highlights the tender bitterness of puntarelle, a seasonal Italian chicory.
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Cooking tools:
- Pot
- Stove
- Spoon
- Fine-mesh sieve
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Wooden spoon
- Potato masher
- Serving platter
- Peeler
Ingredients
- 14 oz. dried peeled fava beans
- 1 russet potato, peeled and coarsely chopped
- Kosher salt
- 2¼ lb. wild chicory, preferably puntarelle, trimmed and washed
- 3 Tbsp. extra-virgin olive oil, divided
- 5 small tomatoes, halved
- 1 bay leaf
- 1 garlic clove, finely chopped
- Crushed red chile flakes (optional)
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