Antipasti

 

Fava Bean Purée with Chicory ~ Fave e Cicoria

250 grams (about 2 cups or 8 ounces) fava beans
400 grams (about 1 pound) wild chicory
1 hot red pepper
Extra virgin olive oil
Salt

Cook the fava beans in salted water until tender. Drain. Stir with a wooden spoon to obtain a thick purée. Remove stems from the chicory and wash thoroughly. Cook the chicory in unsalted water for about 20 minutes.  Drain  well.  Serve on each plate a portion of the fava been purée and a portion of chicory, without mixing them together.  With a spoon, form a little well in the purée and pour in a little olive oil (to which you can add some hot pepper).  To eat it, take a forkful of chicory and dip it in the fava bean purée.

 

Ciaudedda

2 artichokes
200 grams (about 1/2 pound) potatoes
1 onion
400 grams (about  pound) fava beans
150 grams (about 1/3 pound) salt pork or pancetta
Beef broth
Extra virgin olive oil
Salt and pepper to taste

Peel and slice the onion.  In a saucepan, heat the olive oil and cook the onion until lightly golden.  Peel, wash and dice the potatoes.  Clean the artichokes and cut into four.  Shell the fava beans.  Dice the salt pork or pancetta.  Transfer the oil and the onions in a terracotta casserole.  Add the potatoes, artichokes, fava beans, and pancetta.  Add some beef broth.  Season with salt and pepper.  Cover and bake in a preheated oven at 160°C (320°F) until cooked.  Remove cover and continue to bake, 15 minutes approximately, until the top is golden-brown. 

 

Acquasale

 

4 slices of stale country bread
4 - 6 eggs
1 green onion
1 hot red pepper
100 grams (about 1/4 pound) Ricotta salata, grated
180 ml (about 3/4 cup) extra virgin olive oil
Salt

Heat the olive oil in a skillet and cook the thinly sliced green onion and the chopped red pepper until golden.  Add a spoonful of lukewarm water.  Add the eggs and stir with a wooden spoon.  Serve in soup plate over stale bread cut into pieces.  Sprinkle with abundant grated ricotta salata.

 


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