Fava Bean Puree with Cicoria and Cardone

In May 2014 we spent two weeks in the south of Italy, road tripping from town to town all along the heel of the country. Fave e cicoria was of our favourite primi plates, instead of pasta! After we got home I was dying to recreate it. Here it is, hope you enjoy!

Fave e Cicoria Ingredients

1 Can Fava Beans, drained (I used Unico)
4 Medium potatoes, peeled
1 bunch cicoria/dandelion (If you can’t find cicoria, rapini is a good alternative)
Olive Oil
Garlic, peeled and sliced

Cut up the potatoes and put in boiling water. Let potatoes cook.

In the meantime, cut the cicoria into 3 or 4 inch pieces, put in boiling water. Let cook for 15 minutes. Drain the cicoria and heat up some olive oil and sliced garlic in the pot. Let the garlic start to cook (it should become fragrant), then add the cicoria back. Sauté on medium heat until the fave is done. Salt to taste.

Drain the potatoes, saving some of the water. Put the beans and cooked potatoes in a food processor with a tablespoon or two of olive oil and a pinch of salt. Turn the processor on until the mixture is the smooth. If it is still chunky and you think it needs more liquid, add some of the leftover hot water.

Drizzle with olive oil. Serve with toasted bread.


Cardone isn’t traditionally served with this, but it’s in season and I had a craving so it became part of our dinner.


Olive oil
Garlic, peeled and sliced

Cut the cardone into 1 inch pieces and put in boiling water. Boil for 35 minutes.

Drain the cardone. Heat olive oil and garlic in the pot. Add the cardone back and sautee on low for 15 minutes. Salt to taste.



Buon Appetito!


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