Fava Beans and Chicory

Recipe by
Solaika Marrocco

Down in Puglia, Southern Italy, fave e cicoria is this dish that really shows off what local food’s all about. And look, folks there really know how to take simple ingredients and turn them into something special. It’s true! This dish points to the best of fava bean recipes—where the beans are slowly cooked until they’re tender and almost sweet in this creamy puree. The real magic happens when these creamy beans mix with wild chicory—bringing this tangy and slightly bitter flavor that just balances everything out. Pretty simple. It’s not fancy, but it’s really comforting—like food that’s been made for generations. You'll find it at family tables and those old-school spots in Lecce, where chefs still pride themselves on making traditional fava bean stew or even their own twists on chicory recipes.

In Puglia, using wild chicory is a big tradition, but when it’s hard to find, cultivated versions or even endive do the trick. This dish often sits alongside local favorites like orecchiette pasta or tiella, proving how just a few ingredients can really shine with skill and patience. For real, the combo of that creamy bean puree and the crisp, sometimes crispy greens gives you the full taste of Southern Italy. Some folks drizzle a bit of olive oil on top for extra richness, or they add crusty bread to scoop it up. Which is great. Whether you're after a simple chicory salad or want to try something new in your lineup of fava bean soup options, this dish makes a strong case for keeping things honest and old-fashioned. People who care about fava bean health benefits love it too—packed with good stuff and feels hearty without being heavy. I mean, in a world where everyone’s trying to make food more complicated, fave e cicoria shows that Puglia’s got it right—just let good ingredients do their thing. Really, it’s a reminder of how beautiful simplicity can be in the culinary world.

You might also like:

• Apulian Bombette
• Tiella barese (riso, patate e cozze)
• Acquasale