Fave e Cicoria (Puglian Fava Bean Purée with Chicory)

By Lee Jackson ↣ Published on: February 17, 2026

An ancient cucina povera dish from southern Italy, Fave e Cicoria celebrates simple, high-flavor ingredients. Dried fava beans are simmered until tender and mashed to a creamy purée, then topped with bitter chicory leaves gently wilted in olive oil and garlic. The result is rustic, nourishing, and utterly satisfying.

This vegetarian classic from southern Italy combines creamy, nutty fava purée with the bright bitterness of chicory. The balance of flavors is what makes the dish sing: the sweet, starchy beans against punchy, green leaves. Traditionally served as a standalone “piatto unico,” fave e cicoria also pairs well with roasted meats, fish, or simply good bread for scooping.

This recipe is included in my Italian and Italian Vegetarian collections, where I share favourite regional dishes and practical tips for cooking them at home.

What’s Ahead?

What is Fave e Cicoria?

Fave e Cicoria means “fava beans and chicory.” The dish is rooted in Puglia, especially rural Salento, where dried legumes and foraged greens sustained households. Beans provided affordable protein and sustenance; chicory—bitter and aromatic—balanced the purée and added seasonal freshness.

Because meat was uncommon historically, this combination became a reliable, flavorful meal that highlights resourceful, regional cooking.

Why you’ll love it.

• Taste & texture: Creamy, nutty purée contrasts beautifully with the bitter, tender chicory.
• Filling and nourishing: Simple but hearty—works as a main, side, or spread on bread.
• Versatile: Delicious warm or at room temperature, making it great for sharing and entertaining.

Stuff You’ll Need

All are common pantry items; the quality of a few ingredients makes a big difference.

• Dried fava beans: Soaking and cooking dried beans yields a more flavorful, silky purée than canned beans.
• Chicory: Look for jagged, bitter leaves (catalogna, escarole, radicchio, or frisée are acceptable substitutes).
• Vegetable stock: Adds depth; chicken stock works if not keeping it vegetarian.
• Bay leaf: A small aromatic touch—substitute fresh thyme if you prefer.
• Garlic & olive oil: For sautéeing the greens and adding savory depth.

Step by Step

The method is straightforward but relies on one key step: soaking and removing the skins from the dried fava beans. Skins are fibrous and must be removed for a truly smooth purée.

• Soak the beans: Cover beans with plenty of cold water and soak overnight (at least 8 hours). Drain, then pinch each bean to slip the flesh from the skin and discard the skins.

1. Cook the beans: Place skinned beans in a pan with the bay leaf and cover with stock. Bring to a gentle simmer.
2. Simmer gently: Cook over low heat for 50–60 minutes, stirring occasionally so they don’t stick. Add stock if the mixture becomes too thick. Aim for a loose, porridge-like texture before blending.
3. Puree: Remove from heat, season with salt and pepper, then blend with an immersion blender until smooth. Add stock to adjust consistency; the purée will thicken as it cools.
4. Prepare the chicory: Rinse the leaves well, chop, and discard any tough stems.
5. Cook the greens: Heat olive oil in a deep frying pan, briefly fry the garlic, add the chicory and a splash of water or stock, cover and cook for about 5 minutes until tender. Season and remove from heat.
6. Assemble: Spread the warm purée on a large platter, top with the cooked greens, and finish with a generous drizzle of extra-virgin olive oil. Serve warm or at room temperature.

Substitutions and Suggestions

This is a traditional recipe best enjoyed simply, but small variations work: a sprinkle of fresh herbs for brightness, or grilled fennel-rich Italian sausages for a non-vegetarian twist. Those changes are optional and delicious, though not strictly traditional.

Otherwise, follow the classic approach: good-quality dried beans, proper skimming of skins, and fresh greens for the best result.

Serving & Storage Suggestions

Serve warm or at room temperature. The purée thickens as it cools; loosen with stock or a knob of melted butter if you prefer a spreadable consistency. It pairs beautifully with crusty bread.

• Fridge: Keeps 3–4 days.
• Freezer: Freeze the purée (not the greens) for up to 3 months. Thaw and reheat gently, then prepare a fresh batch of chicory to top it.

Ready to get cooking?

This honest, humble dish is comforting and memorable. Whether served as the main or as part of a larger meal, it’s a great example of how simple ingredients and careful technique yield big flavour. Enjoy!

More Italian recipes

If you enjoyed this recipe, try other regional favourites for more authentic Italian flavours.

• Pallotte (Cacio e Uova) – Bread & Cheese Balls
• Pasta Alla Norma
• Pasta with Walnut Sauce
• Gramigna Pasta with Sausage

Any Questions? (FAQ)

Have a question? Let me know in the comments.

Yes. The fava bean purée can be made 1–2 days in advance and stored in the fridge. Reheat gently with a splash of stock or water, or serve at room temperature. Cook the chicory fresh just before serving for the best texture and flavour.

Substitutes include escarole, catalogna, Belgian endive, or a mix of escarole and radicchio to approximate the bitter profile. Avoid mild, sweet greens like spinach.

The skins of dried fava beans are tough and fibrous; removing them gives a smooth, creamy purée. If you skip this step, the texture will be coarse.

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