Fae e foje - a traditional recipe from Puglia from beans and chicory
This is a traditional dish of the province of Puglia included in the register of traditional regional dishes that are prepared with small modifications throughout the region all the way to the Basilicata. The origins of the dish go back to prehistory; it was also known to the ancient Greeks and Phoenicians, and bob was celebrated by the ancient Romans, so it is a dish of distant history. The inhabitants of Puglia are very proud of their gastronomy and this dish, especially its absolute minimalism, and they proudly say "where you can find a dish with only two ingredients that will give you so much taste and emotion". On the Internet you can find endless pages and entire treatises written about this recipe. Needless to say, it is very healthy and nutritious, and the most beautiful part is guided by the contrast of the sweetness of the bean puree and the bitterness of the chicory that virgin olive oil combines.
Preparation steps
- Soak the bob in water overnight and then rinse it well.
- Put boiled beans with bay leaves, it would be best if you have in a clay pot, and add enough water to be submerged, the density can be adjusted to taste. If you use potatoes add it cut into pieces. Bring to a boil and cook on low heat for 2 hours until the beans are completely decomposed.
- Saute chicory in olive oil, if desired with a slice of garlic.
- IMPORTANT NOTES: 1. this is a VERY minimalist dish and the most orthodox variant does not allow any ingredient except beans and chicory. 2. often in Pugla they add potatoes as I mentioned 3 in some recipes onions are also used which are fried before adding beans 4. a clove of garlic, a few drops of lemon juice can be added to the finished dish, peperoncino and freshly ground black pepper 5. in Pugli make a very thick version of bean crates
Serving
Serve together a bowl of beans and a side of chicory. It can also be served mixed. Or separately, and then the chicory is added to the beans.