Calzone escarole
7 recipes
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
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Plate with great nutritional power. Rich in fiber, vegetable protein and therefore great unique dish.
preparation
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.
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.
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.
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.
