Fava beans cream with chicory, walnuts and chili pepper



150 gr dried fava beans
400 ml water (to cook the beans)
8 g Bauer vegetable granular stock Vegetalbrodo
4 bunches of chicory greens
1 garlic clove, peeled
extra virgin olive oil, as needed
salt, to taste
shelled large walnuts, as needed
chili pepper, to taste


Created By: Giusi Olivieri


  1. Soak the dried fava beans overnight in a bowl with the water.
  2. The next day, drain them. Bring the water and the granular stock to a boil in a saucepan and add the soaked and drained fava beans. Continue cooking for 20 minutes. The fava beans will be tender and almost creamy. Season with salt to taste.
  3. Clean the chicory, blanch it for a few minutes and then place it in a bowl with some ice and cold water.
  4. In a skillet, pour a drizzle of oil with the clove of garlic. Turn the stove burner on, add the drained chicory to the oil and garlic and sauté it to gain flavor for 5 minutes. Season with salt and chili pepper to taste.
  5. Blend the fava beans obtaining a cream to set down as a base for each dish, helping yourself with a pastry cutter. Add the chicory in the center, the shelled walnuts and the dried or fresh chili pepper.