Traditional dish from Gargano: puree of peeled dried hemp beans (Slow Food Presidium of Carpino) accompanied by wild chicory, seasoned with raw onion, oregano, and BuondiOli raw oil.
Place the peeled dried hemp beans in a pot and cover with plenty of water. Cook over medium heat until they become very soft and form a thick cream (about 45-60 minutes, the time may vary depending on the quality of the beans).
Eventually drain excess water, keeping some aside if necessary to adjust the consistency, and blend the beans until you obtain a smooth and thick puree.
Boil the wild chicory in salted water separately until tender. Drain well.
Thinly slice the raw onion.
Distribute the bean puree on the plates, add the boiled chicory, and finish with the raw onion, a sprinkle of oregano, salt to taste, and a drizzle of BuondiOli raw oil.
Serve hot or warm: the balance between the bitterness of the chicory and the sweetness of the beans will create the characteristic flavor of the dish.
Pot
Immersion blender or food processor
Colander
Slow Food Presidium: Carpino hemp beans. Adjust the density of the puree with the reserved cooking water.
Italy, Veneto
| Energy (kcal) | 30.88 |
| Carbohydrates (g) | 2.63 |
| of which Sugars (g) | 1.13 |
| Fat (g) | 0.19 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 2.94 |
| Fiber (g) | 3.92 |
| Sale (g) | 0.01 |
