Shelled Fava Beans from Zollino, Puglia | Laterradipuglia

Fava cuccia shelled of Zollino

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Shelled fava cuccia beans from Zollino, supplied by Calò & Monte: skin-free, ready for fava bean and chicory purée, a symbol of Salento's peasant tradition.

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Data sheet

Manufacturer: Calò e Monte legumi di Zollino
Reference: CALOMONTE-FAVACUC
Origin area: Lecce / Salento
GMO Free: Si
Handmade product: Si
Formato: 400 gr
Short production line / 0 Km: Si

Description

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Shelled Fava Cuccia Beans from Zollino

“The legume of Zollino, for Salento's traditional purée.”

Already shelled fava beans, ready for the fava bean and chicory purée of Salento tradition.

From Zollino, Lecce Shelled favas Fava & chicory purée

The shelled fava cuccia beans from Zollino, supplied by Calò & Monte, come without their skin: ready to become the fava bean and chicory purée, the dish known in Salento as cuccia.

In Puglia, legumes are cooked, served and enjoyed as a matter of course, each with its own pairing: cannellini beans with mussels, lentils with a drizzle of Puglian olive oil, and fava beans as the stars of the fava bean and chicory purée, one of the symbolic dishes of Salento's peasant tradition.

The traditional recipe

Fava bean and chicory purée

1	Soak overnight Soak the shelled fava beans in water for a whole night.
2	Slow cooking The next day, cook them in plenty of water with a pinch of salt and a bay leaf, over low heat for about an hour, until soft.
3	Purée them Blend to a cream with an immersion blender, or mash with a wooden spoon.
4	The chicory Separately, boil the chicory: its slightly bitter taste balances the sweetness of the purée.
5	Serve Combine the chicory with the fava purée, finish with a drizzle of extra virgin olive oil and, if you like, some toasted bread croutons.

💡	In lower Salento the purée is made with fava beans alone; in the Itria Valley a potato is added too, for a thicker texture: it depends on the taste you prefer. For the chicory, you can choose between cultivated or wild.

With the Bimby

The quick version

1	In the bowl Put 300 g of shelled fava beans, 700 g of water and a bay leaf in the mixing bowl.
2	Cook Cook for 40 minutes at 100°C, speed 1.
3	Blend Remove the bay leaf and blend for 30 seconds at speed 5-6, until smooth.
4	The chicory Separately, cook the chicory in boiling water and drain it.
5	Serve Serve the purée with the chicory, a drizzle of extra virgin olive oil and, if you like, a pinch of black pepper.

Product sheet

At a glance

Product	Shelled fava cuccia beans
Producer	Calò & Monte
Feature	Already shelled, skin-free fava beans
Origin	Zollino, province of Lecce (Salento)
How to use them	In fava bean and chicory purée, the dish also known as cuccia