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Recipe by
A traditional dish from the Gargano area: purée of peeled dried broad beans (Carpino Slow Food Presidium) served with wild chicory, seasoned with raw onion, oregano, and raw BuondiOli oil.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Place the peeled dried broad beans in a pot and cover with plenty of water. Cook over medium heat until they become very soft and a thick cream forms (about 45-60 minutes; time may vary depending on the quality of the beans).
Step 2 of 6: Drain any excess water, reserving some if needed to adjust the texture, and blend the beans until you obtain a smooth, thick purée.
Step 3 of 6: Boil the wild chicory separately in salted water until tender. Drain well.
Step 4 of 6: Thinly slice the raw onion.
Step 5 of 6: Spread the broad bean purée on plates, add the boiled chicory, and finish with the raw onion, a sprinkle of oregano, salt to taste, and a drizzle of raw BuondiOli oil.
Step 6 of 6: Serve hot or warm: the balance between the bitterness of the chicory and the sweetness of the broad beans will create the dish's characteristic flavor.
In summary: Contains nickel
In gray: not detected
| Average values | Per serving275 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 384 kJ92 kcal | 140 kJ33 kcal |
| Fat | 0.63 g | 0.23 g |
| of which saturated fatty acids | 0.03 g | 0.01 g |
| Carbohydrates | 12.93 g | 4.7 g |
| of which sugars | 4.13 g | 1.5 g |
| Fibre | 10.64 g | 3.87 g |
| Protein | 8.03 g | 2.92 g |
| Salt | 0.11 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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