Broad bean purée with grilled radicchio

Broad bean purée with grilled radicchio

Maccu con radicchio

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

Here I have purposely chosen two ingredients which hail from the two furthest apart regions of Italy, Sicily and the Veneto. Maccu (a Sicilian dialect word) is a purée of dried skinned broad beans, which is often eaten by itself or with some braised bitter vegetables like chicory or rape tops. Radicchio, grown in the Veneto, is a slightly bitter type of chicory, which compliments the maccu well.

Ingredients

Quantity Ingredient
300g dried skinned broad beans, soaked overnight
extra virgin olive oil
1 garlic clove, peeled and sliced
4 heads radicchio or belgian chicory, quartered
15g salted capers, soaked, (see note)
50ml water
6 tablespoons extra virgin olive oil
salt
pepper

Method

  1. Drain the broad beans, cover them with fresh water and cook slowly until dissolved into a purée, stirring from time to time, about 20 minutes. Heat 100 ml of the olive oil with the garlic in a large pan until gently bubbling, not boiling. Put in the radicchio and capers and add the water. Put the lid on and braise until the radicchio is soft. After 15 minutes, take a sharp knife and pierce the base of the radicchio. If it goes in easily, the radicchio is ready.
  2. Should the broad bean purée still not be very fine, put it through a food processor. Add 6 tablespoons of extra virgin olive oil, and some salt and pepper. Serve the two on a plate next to one another and drizzle a little more extra virgin olive oil on top.

Note

  • Salted capers are much better than vinegared ones (which never quite lose that vinegar flavour), but they have to be de-salted. Soak in cold water for about 15 minutes, spoon away any remaining salt and dry well.

Leftovers

  • If you are making a soup the next day, try adding some leftover maccu to it in order to thicken it and add extra flavour.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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