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Beetroot and chicory purée

ingredients

servings

4

Fava beans

250 grams

Water

500 grams

Iodized salt

1 gram

Chicory

800 grams

Dried pine nuts

60 grams

Capers

40 grams

Black olives

40 grams

Chili powder

1 gram

Extra virgin olive oil

20 grams

Garlic

10 grams

Wholewheat bread

120 grams

single courses from Italy - Liguria

Beetroot and chicory purée

Beetroot and chicory purée

vegan with gluten with nuts high in fiber high in calcium source of C vitamins high in potassium

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Beetroot and chicory purée

Plate with great nutritional power. Rich in fiber, vegetable protein and therefore great unique dish.

Beetroot and chicory purée step 1

step 1

Wash the dried beans and let them soak for about two hours. Then place them in a saucepan, cover them with water and allow them to cook for about 1 hour.

Beetroot and chicory purée step 2

step 2

Wash and clean the chicory. Pour the garlic with oil and chili and just let it blush. Add the pine nuts and toast them. Then add the capers and olives and cook for a few minutes.

Beetroot and chicory purée step 3

step 3

Add the chicory and fry it with the rest of the aroma until it is cooked. At this point you can, with a mixer or a pastate, whip the cooked beans to form a homogenous pure.

Beetroot and chicory purée step 4

step 4

Serve in a plate by matching them to the chopped chicory and, if you like, season with a crust of oil and pepper and a slice of toasted bread.

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