Creamy Fried Fava Dip

10 January 2017

This soft, creamy mixture of puréed dried broad/fava beans is found in Puglia, southern Italy, where it is called ‘ncapriata or fave e cicoria, when it is served with braised endive/chicory. This dip is also made from dried broad/fava beans (that are bought already shelled) and it is delicious scooped up in crisp endive/chicory leaves.

Creamy Fried Fava Dip

250 g/1 1/3 cups split dried fava beans

1 medium potato, peeled and diced

100 ml/ ½ cup olive oil

salt

extra virgin olive oil, to drizzle

endive/chicory leaves or toasted sourdough bread, to serve

Serves 4–6

In a large saucepan, boil the beans and potato in enough water to cover the beans by

4 cm/2 in. for about 1 hour. Add more boiling water during cooking if the mixture gets too dry. By the time the beans are cooked, most of the water should have been absorbed. Beat in the olive oil until you have a thick, smooth purée, then season well with salt.

To serve, spoon the dip into a bowl, drizzle with good olive oil and serve with endive/chicory leaves or slices of toasted sourdough bread as preferred.