• Image of Broad bean and vegetable purée
  • Image of Broad bean and vegetable purée
  • Image of Broad bean and vegetable purée

ceramic plate
dimensions: ø cm 26,5
weight: gr 700 circa

This plate is a part of a Gastrode’sign Collection, a series projected for a pubblication named “La Puglia in un piatto”, a book about traditional recipes and ceramics inspirated to the Apulia territory.

Wash the beans well and put them in an earthenware pot; immerse them in cold water, cover and boil for about 20 minutes on a low heat without ever mixing them. Drain off the water and cover the beans again with salted water, add the peeled and cubed potatoes and bring to the boil. Cook for another 30 minutes until all the water is absorbed. According to tradition, once cooked the broad beans should be vigorously beaten by hand with a wooden spoon gradually adding the oil; otherwise they should be mashed with a fork in the pot and then pushed through a sieve to obtain a soft, smooth purée.
Alternatively you can pass the already cooked beans through a vegetable mill, put them back on the heat in the earthenware pot and beat them vigorously with a wooden spoon gradually adding the oil. Parboil the wild vegetables (chicory) in a large quantity of salted water. Test if they are cooked by touching them; when they are quite soft drain them with a vegetable skimmer in order to conserve a little of the cooking liquid. Dress them simply with a little olive oil and serve as a side dish for the broad bean purée. The purée can also be accompanied by fried or preserved vegetables. In some periods of the year, during the grape harvest, the purée is simply served.

_1 kg wild vegetables cicuredde (chicory)
_300 g dried white broad beans
_2 large potatoes
_250 g olive oil