Ingredients for 4 people
INGREDIENTS
400g shelled Carpino Fava beans
Squid
Porcini mushrooms
Salicornia
PROCEDURE
Grilled squid, pan-fried porcini mushrooms, and a dollop of salicornia are placed on a base of mashed Carpino beans.
The dish represents the entire Gargano: fava beans for the land, squid for the sea, porcini mushrooms for the Umbra Forest, and salicornia for Lake Varano.
Ingredients for 4 people.
INGREDIENTS
400g shelled Carpino fava beans
Water as needed
Salt as needed
Parsley as needed
Onion as needed
400g squid
PROCEDURE
The cooking procedure for the fava beans is the same for the Mashed Carpino Fava Beans with Chicory.
Sauté the onion in extra virgin olive oil, add the squid cut into small pieces and cook over low heat.
Add parsley and salt.
Serve then the squid on a mashed Carpino fava beans base.
Ingredients for 4 people
INGREDIENTS
400g shelled fava beans
Water as needed
Salt as needed
1 or 2 octopus tentacles per person
PROCEDURE
The cooking procedure for the fava beans is the same for the Mashed Carpino Fava Beans with Chicory.
After cleaning the tentacles, boil them and then grill them on the griddle.
Plate the mashed Carpino fava beans, put the octopus tentacles on top and, lastly, season with raw extra virgin olive oil.
Ingredients for 4 people
INGREDIENTS
400g shelled Carpino fava beans
Water as needed
Salt as needed
1 kg chicory
PROCEDURE
Soak the shelled fava beans for 30 minutes, best in hot water, then place them in a pot and cover them with clean water. Bring them to a boil and then simmer for about 30 minutes and salt.
The fava beans fall apart during cooking, but for a creamier result, we suggest using an immersion blender at the end of cooking.
Meanwhile, as the fava beans are cooking, clean the chicory and boil it in plenty of salted water.
Plate the mashed fava beans, place the chicory on top and season with raw extra virgin olive oil.
Ingredients for 4 people
INGREDIENTS
400g Carpino fava beans
Stale bread
PROCEDURE
To prepare the Carpino fava beans follow the same procedure for the Traditional Soup but, in this case, you need to add more hot water since at the end of cooking of the fava beans in the pan you need to add the stale bread which must absorb some of that liquid.
It should be served by draining a little excess water and seasoned with extra virgin olive oil and oregano.
Ingredients for 4 people
INGREDIENTS
400 g Carpino Fava Beans
Water as needed
Salt as needed
400g pumpkin
Onion as needed
Extra virgin olive oil as needed
Parsley as needed
PROCEDURE
To prepare the Carpino fava beans follow the same procedure for the Traditional Soup.
In a pot, brown a chopped onion in extra virgin olive oil, add the pumpkin cut into coarse cubes, add salt, add the parsley and bring to cook.
Once both are cooked, combine them and serve them.
N.B. The Traditional Carpino Fava Beans Soup also pairs well with white rice.
Ingredients for 4 people
INGREDIENDS
400g Carpino Fava beans
Water as needed
Salt as needed
DRESSING
Extra virgin Olive Oil
Oregano
Onion (if one wishes)
PROCEDURE
Soak the fava beans overnight in plenty of water.
In the morning remove the hake (the black part with which the fava bean is attached to the pod), put them in a pot and cover them with clean water (at least 1 cm higher than the fava beans).
When it boils, set to minimum and continue cooking over low heat, if it dries out too much add a little of hot water.
Cook for about three-quarters of an hour. Add salts only at the end of cooking otherwise the cuticle of the fava bean hardens.
Serve and season it with raw extra virgin olive oil, oregano and, if one wishes, raw onion.